Pandan chicken and black bean parcels

INGREDIENTS

1 tablespoon salted black beans, soaked in water, drained and finely chopped, (see note)

1 tablespoon chilli bean paste, (see note)

1 tablespoon kecap manis

500g skinless chicken thigh fillets

20 pandan leaves, (see note)

METHOD

Combine the salted black beans, chilli bean paste and kecap manis in a shallow bowl. Cut each thigh fillet into 4 evenly sized pieces. Add to the salted black bean mixture and coat well. Refrigerate for 1 hour to marinate.

Preheat the oven to 180°C.

Lay the pandan leaves on a surface. Place 1 piece of chicken at the end of each leaf and roll up into a triangle to enclose. Secure with a toothpick and place on a baking tray. Bake for 10–15 minutes or until cooked through, turning once.

NOTE :

Salted black beans, chilli bean paste and pandan leaves are available from Chinese or Thai grocers.

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