BAKED TOMYAM PANDAN CHICKEN

Wrote this recipe many many years ago.  Sent the recipe to  a local newspaper  ( News Strait times  ).to take part in the 'Win A Corning Recipe Contest ' held by Life & Times. I managed to find the old newspaper cutting which has turned yellowish It was in 1996. Oh! History. The standard of  entries was very high according to Betty Yew, Life & Times food columnist , cookbook writer and  judge for this contest. I was surprised that my recipe was in the top ten list. I was rewarded with 6-pc Corning ware set. Corning Singapore was the sponsor for this contest.  Love to use Corning ware for my cooking. It is a versatile cookware. It can withstand sudden heat change, from freezer straight to oven or stove top and to the dining table.

BAKED TOMYAM PANDAN CHICKEN

 

   Ingredient

   6 pieces of drumstick or 1 chicken cut into big pieces 

   1 grated coconut

   15 pieces of pandan leaves

   2 Tomyam cubes 

   Blended ingredient

   20 shallots

   3 pips garlics

   2 slices ginger

   10 dried chillies

    3 stalk lemon grass

    4 tbsp oil

     Seasoning

    1 tsp salt

    1 tsp sugar

     

     Method

    

     1. Wash, clean the chicken and marinate  chicken with 1 TOMYAM cube for 1 hour.

     2. Make one bowl of coconut milk from half grated coconut. Fry the other half portion until golden 

         brown to into kerisik.

     3. Heat up 4 tbsp of oil in a Corning pot and fry the blended ingredients until aromatic. Put in the 

         drumstick / chicken pieces and fry the chicken flesh changes color. Put in coconut milk, tomyam 

         cube and kerisik  and let it for another 10 minutes.

     4. Trim pandan leaves to line the base of another Corning casserole.

     5. Arranged the partially cooked chicken pieces / drumsticks in the casserole and bake in a 

         preheated oven for  half an hour. Baste chicken pieces with the gravy half way through the 

         baking time.

     6. Simmer the remaining gravy until thick.

     7. Serve chicken with the gravy.

      Marinate the chicken for 1 hour with a piece of TOMYAM cube

      

     Line the corining casserole with pandan leaves

  Arrange partially cooked chicken in Corning casserole

   

  Bake in preheated oven

  

   Could smell the aroma of pandan leaves after 15 minutes. Take out and baste with gravy.

   It was done after half and hour

   I decorated it with pandan leaves ..

    

  My reward... 6-pc Corning ware

   

  

   

   

   

   

   Hope you like my post today. Happy cooking and enjoy eating. Cheers and have a nice day.

   Luv from Kim.....

  

  

  

     

      

 

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