鸡胸肉 3大片 （切薄片）
葱头 5粒 （切幼）
姜汁 1Tbsp
香茅汁 (香茅切好加入一些水用食物搅拌器搅成汁在过滤）1Tbsp
鱼露 1tsp
麻油 1tsp
酱油 1Tbsp
黄姜粉 2Tbsp
辣椒粉 1Tbsp (我没放）
糖 3Tbsp
盐 少许
胡椒粉 少许
玉蜀粉 3Tbsp
全部材料（除了玉蜀粉）加入鸡肉片里搅匀。
加入玉蜀粉再搅匀，放入冰箱至少3小时。
班兰叶洗干净抹干，剪成8cm长。
在班兰叶上放上鸡肉片，卷起班兰叶叉上竹签。
热油把班兰鸡炸至金黄色或熟即可。
Fried Pandan Chicken
Boneless chicken breast 3 big pieces (cut into slices)
Shallots, chopped 5
Ginger extract 1Tbsp
Lemon grass extract (blend lemongrass with some water and filter out) 1Tbsp
Fish sauce 1tsp
Sesame oil 1tsp
Light soy sauce 1Tbsp
Tumeric powder 2Tbsp
Chilli powder 1Tbsp (I omitted this）
Sugar 3Tbsp
Salt and Pepper
Corn flour 3Tbsp
Mix all the marinates together except for the corn flour, mix well with he chicken.
Add in corn flour and coat well. Keep in fridge for at least 3 hours.
Wash the pandan leaves before use, wrap 1-2 pieces of chicken with one leave.
Fry in oil until cooked.
