I have a very soft spot for pandan leaves. I love using this ingredient very much for most of my cooking especially Peranakan food. If the dish does not call for pandan leaves and can be converted into a Peranakan dish I will change it by adding pandan leaves.
If you are new to pandan leaves, the English Language is called screwpines. It is available fresh (mainly in Southeast Asian countries and the neighboring countries otherwise available in frozen and even dried. In the States, you mainly get them frozen from Asian grocery stores. It has a very unique fragrant that no other substitution on these leaves can be available.
9 chicken thighs, skinless, boneless and slice into bite size pieces
1 pound baby red potatoes, washed and sliced
6 sprigs pandan leaf, washed, cut into 2” long
8 cloves garlic, peeled and chopped
1 small red onion, peeled and thinly sliced
1½ tablespoons fish sauce
3 teaspoons Worcestershire sauce
1½ tablespoons Thai Sweet Chili Sauce (available from any Asian grocery stores or any national brand supermarkets)
2 tablespoons gula Melaka, coarsely chopped
¾ teaspoon ground white pepper
1/3 teaspoon sea salt
3 tablespoons coconut cream (optional)
5 sprigs cilantro, cleaned and chopped (optional)
4½ tablespoons canola/vegetable/corn oil
In a mixing bowl, add chicken with pandan leaves, fish sauce, Worcestershire sauce, Thai Sweet Chili sauce, Gula Melaka, white pepper and sea salt. Mix to combine well. Cover and chill in the refrigerator for at least 2 hours.
Before starting to cook, remove marinade chicken from refrigerator and let it stands to room temperature, about 30-35 minutes.
Heat a wok or frying pan with canola/vegetable/corn oil over medium-high heat. Move back and forth the wok or frying pan for the oil to coat the all the surface. Add the chopped garlic, sliced red onions and sauté until fragrant. Add the marinade chicken and stir-fry until the chicken turn opaque, about 4-5 minutes. Add coconut cream and pandan leaves/chopped cilantro (optional) and stir to combine until well. Taste and season more to taste. Serve with steam white/brown rice.