30 mins to 1 hour
10 to 30 mins
In a large bowl, combine all the ingredients, except the pandan leaves, together and rub the marinade into the meat. Refrigerate for 1 hour.
Meanwhile, rinse the rice until the water runs clear and then cook to packet instructions.
Fill a glass bowl with boiling water and soak the pandan leaves for 1 minute to make them more pliable.
Wrap each chicken thigh in a leaf, securing tightly with a cocktail stick.
Heat a large wok over a medium heat with a dash oil. Fry the parcels for 6–8 minutes on each side, or until cooked through.
Serve alongside the jasmine rice.
By Ching-He Huang
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