Chicken wrapped in Pandan Leaf  

Friday, December 12, 2008

Chicken wrapped in Pandan Leaf is a popular restaurant-style dish in Bangkok. The leaf keeps the juices of the chicken inside, so you get very soft & juicy fried chicken. This is an excellent dish to make for a party. I’ve given a large recipe here for that purpose. This recipe makes about 30 leaf-packets.

1. Cut the chicken into 2″ chunks, leaving the skin on.
2. Smash the garlic, peppercorns & cilantro/corriander roots together in a stone mortar & pestle to make a paste.
3. Transfer to a bowl. Add soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.
4. Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
5. Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside (optional).
6. In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
7. When the chicken is finished marinating, create little ‘pandan-leaf’ packets as shown in the slideshow. Add one piece of chicken per leaf packet.
8. Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.
9. Top the sauce with the sesame seeds and serve. (Unwrap & discard leaf before eating).

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