INGREDIENTS
- 1½ kg chicken thigh fillet, cut into large bite size pieces
- 1 fresh pandan leaf, chopped
- 16 pieces pandan leaves, washed
- oil for deep frying
Marinade:
- Combine in a bowl
- 3 tbsp MAGGI Oyster Sauce
- 2 tbsp NESTLE All Purpose Cream
- 1 tbsp sesame oil
- 2 tbsp chopped garlic
- 1 tbsp chopped ginger
- pinch of freshly ground black pepper
- 1 tbsp all purpose flour
Sauce:
Combine
- 1 ½ tbsp sugar
- 1 tbsp water
- 1 tbsp patis
- 1 tbsp. calamansi juice
- 1 tbsp MAGGI Savor, Chili
PROCEDURE
- Marinate chicken in the marinade mixture for at least 2-3 hours.
- Wrap a piece of chicken in 2 pieces of inter locking pandan leaves.
- Repeat procedure for the rest of the chicken. Set aside.
- Heat oil for frying over medium heat.
- Deep fry pandan wrapped chicken for at least 10 minutes each.
- Arrange cook chicken on a platter and serve.
Credits: m.facebook.com/sarap-rasa-pinas
