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TURMERIC AND LEMONGRASS CHICKEN WINGETTE WRAPPED IN PANDAN LEAVES

Ingredients

  • 6 Chicken wingettes
  • 6 Pandan leaves (rinsed)

Seasoning

  • 1 Tbsp Turmeric powder
  • 2 Tbsp Light soy sauce
  • 1 Tbsp Sesame oil
  • 1 Stalk Lemongrass (sliced)
  • Some Salt

Method

  • Rinse chicken wingettes well and wipe dry. Cut a slit on the middle of the chicken wingettes.
  • Combine chicken wingettes and all the seasonings and marinate for 30 minutes.
  • Wrap a chicken wingette with a piece of pandan leaf and secure with a toothpick.
  • Repeat until finished.
  • Prepare a pot with TAN SRI ONG P90 Blend of Palm Olein & Olive Oil and heat to 160 °C. Reduce to medium-low heat and deep-fry chicken wingettes until cooked (about 8-10 minutes). Dish up and serve.

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