Every single time we head to a Thai restaurant, the boys never fail to order this and we always ended up ordering at least 2 plates because they serve 3 tiny pandan chicken per serving!
So I decided to make a whole batch at a fraction of the cost!
Firstly, blitz the following ingredients in a blender:-
2 stalks of coriander root (3 inches from the base)
2 cloves garlic
1 small lemongrass
1/2 an onion, chopped
2 tablespoons oyster sauce
2 tablespoons palm sugar
1/2 teaspoon salt
2 tablespoons fish sauce
1 teaspoon worchestershire sauce
50ml thick coconut cream
Mix all the above ingredients in a bowl. Taste it to make sure that it has enough seasonings.
Add in bite size pieces chicken meat. I like to use a mixture of thigh and breast.
Marinate the chicken for at least an hour in the fridge. It's more yummy overnight!
Prepare the pandan leaves. 1 strip of pandan leaf twist into a knot as above.
Fill it with 2 or 3 chunks of chicken piece depending on the size. And closed up the chicken with the longer pandan flap.
Deep fry the Pandan chicken on both sides. I like to fry it a little longer until the pandan is crisp because I like the caramelised taste of seasonings on the chicken.
You can serve it on it's own or with dipping sauce made from dark soya sauce, sugar & chili sauce topped with sesame seeds.
No comments:
Post a Comment