Ingredients:
100g minced chicken meat
1 stalk spring onions (sliced thinly)
2 shallots (chopped)
1 tbsp ginger juice
1/2 tbsp plain chilly powder (or as your prefer)
1 tbsp oil
salt to taste
Pandan leaves (as needed - pour enough hot water to soften the leaves)
Salad (To serve together - Optional)
cabbage (as much as you like - shredded)
shallots (as much as your like - shredded)
chilly sauce (as needed)
Thousand Island Dressing (as needed)
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Preparation:
Mixed and stir the minced chicken with the spring onions, shallots, ginger juice, chilly powder and salt.
Over-lap 2 pandan leaves and add about 1 tsp of the chicken meat on top. Slowly fold the leaves to become a square shape. Secure both edges with tooth pick.
Do the same to the rest of the prepared chicken meat.
On a heated grill, drizzle the oil and place these parcels on top.
Grill on both sides and remove.
To Serve
Add cabbage and shallots into a serving plate/tray and drizzle the sauces on top. Served with the grilled chicken in pandan leaves and if you prefer, with some white rice too.
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