There are actually a few version of this
Thai pandan chicken, but still I go according to the original one. And based on their recipe, the meat is steamed before go into deep frying. I also noticed that Thai food don't often use turmeric on their recipe. However, they used loads of coconut and mostly fresh herbs & spices. And that's why Thai salad is always my favourite thing. Please read on for more.
Ingredients :
4 deboned chicken thigh, cut into 9 portion each
5 cilantro root
1/2" ginger
3 garlic cloves
2 TB vegetarian oyster sauce
2 TB light soy sauce
1 TB brown sugar
100ml thick coconut milk
1 TB corn flour
1/2 tspn ground pepper
Method :
Pound ginger, cilantro & garlic to paste then mix together with the remaining ingredients. Finally, marinade chicken meat with the mixture and keep chilled over night.
TO ASSEMBLE :
Prepare 30 pieces
pandan leaves. Wash & trim off the edge.
Fold pandan leaf into a ribbon cross as picture shown above.
Now, insert a piece of meat into the core then fold the leaf by flipping the lower one over & insert into the core all the way to the edge of the hole. Just like making a knot.
It will look as the picture shown above after the leaf inserted through the other end. Then flip the other leaf overlapping the other and insert into the same hole as well.
It looks something like this on one side.
And looking like this on the other way round.
Now, steam pandan chicken for 10 minutes over high heat. Then leave to cool for 10 minutes and deep fry till golden brown.
I'll have to say this is one tasty dish you'll never want to miss out. The preparation is as easy as 1...2....3..... ! Hope you guys will love it too.
