Indonesian Pandan-Wrapped Braised Chicken
Ingredients
- 1 whole free-range chicken
- 5 shallots, crushed
- 4 cloves garlic, crushed
- 2 inches galangal, bruised
- 1 teaspoon coriander powder
- 3 bay leaves
- 2 tablespoons palm sugar
- 3 tablespoons sweet soy sauce
- Sugar and salt to taste
- Pandan leaves, as needed for wrapping
Preparation
Clean the chicken and cut it into pieces as desired.
Boil the chicken in water until all parts are submerged, add all the spices, and cook on low heat until the water reduces, then turn off the heat and let the chicken cool.
Take a pandan leaf, split it in half or as desired, wrap each chicken piece in pandan leaf, boil again until the water reduces, and drain the chicken.
Heat oil in a pan and fry the chicken, dipping it briefly in hot oil and removing immediately to avoid burning and hardening.
Notes
Ensure the oil is very hot when frying to prevent the chicken from burning or becoming tough.
Serve with sambal bajak for the best flavor, though it is not included in this recipe.
