Poker and Pandan Leaves

Poker night involved the strangest mix of food: pepperoni pizza, potato wedges, crisps, homemade cream cronuts, roasted banana and rose milkshake and… pandan chicken!

I had a lot of pandan leaves leftover from the catfish night and so I decided on a very typical Thai dish:

Thai Chicken wrapped in Pandan Leaves

I used the above recipe, however as much as my friends loved the dish I wasn’t too happy with the result. The chicken was very juicy but the skin was too soft and fatty and I like my chicken skin to be crispy and charred. This is typical Thai street food so it is usually cooked on a BBQ grill outdoors which would make it much tastier. Additionally the coriander powder I used (instead of coriander roots) remained very powdery. If I were to make it again I would definitely marinade the chicken overnight in the sauce, add some cornflour to thicken the sauce and then grill the chicken in a pan on the hob before wrapping it in the pandan leaves for decoration only.

My Malaysian friend suggested another typical Malaysian-Indian recipe which is to marinade the chicken in chutney (blended green chillies, coriander and lemon juice) before wrapping it in the pandan leaves. Green chutney is a staple in our hosuehold so it would be interesting to incorporate it into another recipe!

Poker night was a very long night but a success – we played as couples and we won! Pity we weren’t playing for money.

Chicken

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