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20 December 2012,00:57 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Use a pestle and mortar or a small blender to pound or blend the garlic and coriander roots and stalks into a paste.
  • Mix the chicken with the garlic paste, ground white pepper, salt, oyster sauce, sesame oil and flour.
  • Cover and marinate in the refrigerator for at least 3 hours or overnight.
  • Fold one of the pandan leaves, bringing the base up in front of the tip, making a cup.
  • Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around to create a tie and enclose the chicken. Repeat until you have used all the chicken.
  • Heat the oil in a wok over a medium heat. The oil is ready when a small piece of leaf sizzles immediately when dropped in.
  • Deep-fry batches of 8 - 10 parcels for 10 - 12 minutes or until the parcels feel firm and the chicken is cooked right through. Drain on kitchen paper.
  • Serve hot.


  • 3 Garlic cloves, roughly chopped
  • 3 Coriander roots and stalks, roughly chopped
  • 500 grams Chicken fillets Skinless
  • ¼ teaspoon Ground white pepper
  • ¼ teaspoon Sea salt
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Cooking oil
  • ½ tablespoon Plain flour
  • 20 Pandan leaves, cleaned, dried
  • Cooking oil, for deep - frying

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