Twice-cooked Chicken Drumstick with Pandan and Curry Leaves
This is one the best version of fried chicken ever. I personally try to avoid fried food but it is hard to resist a piece of golden, deep-fried chicken drumstick. It is important to simmer the chicken on low heat to let all the spices infuse. Then cook the chicken in hot oil with plenty of curry and pandan leaves.
SERVES: 10
Add water, put the lid and bring to a boil and simmer for 45 minutes to one hour.
Serve immediately.
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