The initial idea of buying the pandan is for making red bean tong sui. However, I have changed my idea to Pandan Leaves Chicken when I'm staring at it. My mind is flooded with the Thai style ones but I didn't have the ingredients at home.
So, I thought of having this combination of nam-yu and pandan if the flavour will blend in well.
Marination
200g chicken breast or thigh - cut into small cube
1 cube of red fermented beancurb (nam-yu / 南乳)
1 tsp of fish sauce
Half tsp light soy sauce
A pitch of chopped garlic
A pitch of chopped onion
Marinate for at least half an hour. Take note on the saltiness as nam-yu and soy sauce is both very salty. Adjust your own level of saltiness. My recommendation is to add in a little of soy sauce so the flavour will be more layered rather than just for the saltiness.
Coat the marinated chicken with corn flour.
Wrap the chicken with pandan leaves. You may coat the leaves and chicken with some oil (optional).
Ensure you wash the pandan leaves thoroughly as there alot dirt.
Pre-Heat Airfryer for 5 mins @ 180°C
Put in chicken. Cook for 15 mins @ 180°C.
Enjoy the pandan aroma while you can seat back and enjoy the TV. Cooking with Airfryer makes life easier for busy (lazy) people.
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