chapter V

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | pandan baked chicken

2012 is quickly drawing to a close, and we’re waiting with eager anticipation to see what 2013 will bring us.. this past year has been great to hubs and me, with never ending blessings from above.. i do wish time would slow down a little and not whiz by so fast.. time passes really quickly when we’re older, i suppose.. it’s the reverse back when we were still little to appreciate the hours and minutes of the day..

so, what are your plans for the upcoming Christmas and New Year celebrations?

as for the both of us, well.. a quiet and peaceful celebration will be just perfect.. huddled together on the couch.. sharing a mug of hot chocolate.. watching Notting Hill all over again, as we do on the eve of every new year since we got married.. le blissful sigh~

anyhoo~

the two pots of pandan/screwpine plants that i have in the kitchen garden are really lush and big.. the leaves give off a really fragrant aroma when used in cooking.. it’s great to grow your own pandan/screwpine in your garden.. when you need any, just cut off the fragrant leaves, rinse them under running water and use it.. fold a few leaves into a knot add it into the pot when cooking nasi lemak (rice cooked in coconut milk).. or into a pot of hot dessert soups/porridge.. the leaves can even be folded and shaped into boats to hold sweet dessert cakes like tepung pelita (a soft and gelatinous cake comprising of two separate layers of glutinous rice flour and coconut milk custards).. i just love to scoop out the custards using a dessert spoon.. it’s a popular dessert during the Muslim fasting month and you can find it practically everywhere at the daily Ramadhan bazaars..

i also love the aroma of pandan/screwpine wafting through the house when i use the leaves to wrap and bake chicken or seafood.. it’s a great substitute for banana leaves if you don’t have it..

today’s recipe is one of my favorites for baked chicken.. really simple and easy, using just a few ingredients.. instead of the typical boiled or roasted chicken, i prefer to pair chicken rice with this pandan baked chicken sometimes.. the sauce is really awesome and goes very well with the rice..

so, before we move right on to the recipe, here’s wishing all my wonderful, beloved readers a joyful and blessed Christmas, and not to forget, an amazing and bountiful 2013~!! :grin:

PANDAN BAKED CHICKEN

Ingredients :

  • de-boned chicken maryland pieces, cleaned

  • plenty of pandan/screwpine leaves, cleaned

  • fine sea salt (1 t for 2 pieces of chicken)
  • ginger, skin peeled off
  • Shao Hsing wine (1 t per piece of chicken)
  • a bit of dark soy sauce

Method :

  • grind ginger together with fine sea salt, dark soy sauce and Shao Hsing wine to a fine mush

  • rub the ginger marinade all over the chicken pieces. leave the chicken to marinate in the fridge for at least an hour

  • preheat the oven to 200-230° C
  • place a piece of aluminium foil on a baking tray and arrange several pieces of pandan/screwpine leaves on it, bottom part of the leaves facing upwards

  • place a piece of marinated chicken on top of the leaves
  • cover the chicken with several more pieces of pandan/screwpine leaves

  • fold the aluminium foil into a bag

  • bake the chicken in the oven for about 30-45 minutes until fully cooked through
  • when done, turn the oven off and bring the aluminium bags out. be careful when unfolding the aluminium foil. the hot steam may burn your hands. use metal thongs or chopsticks to prevent that
  • cut the chicken into slices
  • serve, and enjoy

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For God so loved the world that He gave His one and only begotten Son, Jesus Christ that whoever believes in Him shall not perish but have eternal life ~John 3:16

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