Ingredients:
600g Chicken leg and thigh, cut into 8 portions
8pc large pandan leaves
1 can (234g) Fresh Cut sliced Pineapple, drained, each piece cut into 2 (reserve syrup)
1 tsp Red Cane Vinegar
1 pc Siling Labuyo
1 tsp Sugar
Pineapple syrup
1/3 cup Sweet Chili Sauce
Marinade:
2 tbsp Oyster Sauce
3 tbsp thick coconut milk
1 tbsp patis
6 cloves garlic, minced
1/2 tsp grated ginger
2 tbsp pineapple syrup
Procedure:
1. Marinate chicken for 2-3 hours. Drain. Put a slice of Fresh Cut Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick. Steam chicken for 10 minutes, then fry until brown. Remove toothpicks. Set aside.
2. Simmer Vinegar, sili, sugar and remaining pineapple syrup for 5 minutes. Add Sweet Chili Sauce.
Note: Makes 8 Servings.
