pandanus leaves act as both a wrapping and flavoring in this dish. Leaving a long tail on the parcels will make them prettier and easier to handle so don't trim the leaves. To eat, carefully unwrap the parcels and dip the chicken into the sauce.
5 cilantro roots, cleaned and roughly chopped
4 to 5 garlic cloves
1 teaspoon ground white pepper
¼ teaspoon salt
1 pound, 5 ounces skinless chicken breast fillet, cut into 25 cubes
2 tablespoons oyster sauce
1 ½ tablespoons sesame oil
1 tablespoon plain, all-purpose flour
25 pandanus leaves, cleaned and dried
vegetable oil for deep-frying
plum sauce or a chilli sauce, to serve
Using a motar and pestle or a small blender, pound or blend the cilantro roots, garlic, white pepper, and salt into a paste. In a bowl, combine the paste with the chicken, oyster sauce, sesame oil, and flour. Cover with plastic wrap and marinade in the refrigerator for at least 3 hours, or overnight.
Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and enclose the chicken. Repeat until you have used all the chicken.
Heat oil in a wok or deep frying pan over medium heat. When the oil seems hot, drop a small piece of leaf into it. If it sizzles immediately, the oil is ready. Lower some parcels into the oil and deep-fry for 7 to 10 minutes, or until the parcels feel firm. Lift out with a slotted spoon and drain on paper towels. Keep the cooked ones warm while deep-frying the rest. Transfer to a serving plate, and serve with plum sauce or a chilli sauce.
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