Pandan Leaf Wrapped Chicken

Pandan Leaf Wrapped Chicken

1. Cut out the middle to the end of the pandan leaves, clean them, and set aside.

2. Clean the chicken thighs, use kitchen scissors to cut the chicken thighs along the bones from one side, and then take out the whole bones.

3. Cut the processed chicken legs into 2×2 cm squares, and add 10 grams of Chicago steak seasoning.

4. Add 1 tablespoon of peanut oil, mix well and marinate for more than 30 minutes.

5. Take a piece of pandan leaf like a rice dumpling and fold it in half to form a cone, put it in the marinated chicken thigh pieces, fix it with a toothpick, and place it in a steaming dish.

6. Add 1000 ml of water to the inner pot of the pot, put the steaming rack, steaming tray and pandan leaf-wrapped chicken in turn, bring to a boil over medium heat, and steam regularly for 25 minutes.

7. After the automatic cooking is completed, the pandan leaf-wrapped chicken is placed on a plate, and the steamed juice can be poured on the chicken with the pandan leaf removed.

Tips:

1. The pandan leaves are smaller than the zongzi leaves. Try not to have too large pieces of chicken thigh meat. Chicken thigh pieces of about 2×2 cm are more suitable for packaging; the number of pandan leaves and toothpicks are determined according to the number of chicken thigh pieces. 30 toothpicks.

2. Three chicken thighs are about 270 grams after bone removal; kitchen scissors are very convenient for bone removal. Cut the side first, and then slowly cut the other parts of the bone and flesh.

3. Eat it while it is hot and delicious, slightly spicy, with a hint of pandan leaf fragrance, tender and smooth.