500g chicken thigh fillets, skinless
14 pandan leaves
2 banana leaves
2 tbsp fish sauce
1 tbsp sugar
½ tsp freshly ground pepper
1 tbsp oyster sauce
2 garlic cloves, finely diced
5 spring onions, white part only, finely sliced
Barbecue wire grill
In a mixing bowl, combine fish sauce, sugar, pepper, oyster sauce, spring onions and garlic. Mix until the sugar dissolves.
Add the chicken and marinate for 1 hour or overnight for a better result.
Open the wire grill and lay one banana leaf on one side of the wire grill. Now take 7 pandan leaves and bruise them by slapping them between your hands. This is to release their aroma.
Lay the bruised pandan leaf on top of the banana leaf then place the chicken on top of the pandan leaves.
Now bruise the rest of the pandan leaf and lay them on top of the chicken followed by the other banana leaf.
Close the wire mesh enclosing it all together, then place it on a medium heated grill or barbecue. Cook the chicken for 15 minutes on each side.
Serve with jasmine rice or bread.