Categories: appetizer, chicken, not tried

Ingredients

• Pandan leaves
• 2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
• 1/8 teaspoon sesame seeds
• 1 teaspoon soy sauce
• 1/2 teaspoon oyster sauce
• 1/8 teaspoon sesame oil
• 3 dashes white pepper powder
• 1/4 teaspoon sugar
• 1/8 teaspoon fish sauce
• 3 inches fresh ginger (grated and squeezed for juice)

Directions

1. Mix the chicken pieces with all the seasonings above.
2. Add the ginger juice and marinate for 1 hour.
3. Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
4. Hold tight with a tooth pick.
5. Deep fry until the golden brown.
6. Dish out and serve hot.

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