Slimmers' Thai Pandan Chicken

Ingredients

Marinade

• 3 shallots
• 4 tablespoons fresh ginger
• 4 garlic cloves
• 1 stalk lemongrass
• 3 dried chilies, soaked
• 2 teaspoons light soy sauce
• 2 teaspoons worcestershire sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 teaspoon pepper
• 1 tablespoon cornflour
• 1/2 cup coconut milk

Other ingredients

• 4 boneless skinless chicken thighs
• 12 pandan leaves

Directions

1. 1

   Mix marinade ingredients together in a blender. Put in a saucepan and bring to the boil.

2. 2

   Cut each thigh in 2, then add to boiling marinade. Let it simmer for 5 minutes or so.

3. 3

   Turn off the heat and let the chicken cool in the marinade. It can be covered and kept in the fridge overnight at this point.

4. 4

   When cooled, wrap the chicken pieces in the pandan leaves and secure with a toothpick. I found that I need approx 2 leaves per piece.

5. 5

   Fire up the grill, and place your parcels on the heat. Just enough to char the leaves and reheat the chicken.