Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes”
700g chicken (chunked)
3 blade pandan leaves
50g young ginger
10 red shallots
1 tsp meat curry powder
2 tbsp cooking oil
2 tsp salt
½ tsp coarsely ground black pepper
2 tbsp corn flour
- Place all the spices ingredients into food processor and blend into paste.
- In a bowl, add the spice paste, seasoning and egg, and add in chicken pieces, mix well, marinade in the fridge overnight.
- Heat up adequate cooking oil for deep-frying, add in pandan leaves and the marinated chicken pieces, deep-fry until cooked and golden brown over medium heat. Dish up, drained and serve hot.