Spiced chicken and pandan leaves recipe
Spiced chicken and pandan leaves (Gai how bi towey) These deep-fried parcels of spicy chicken loveliness make a great starter for a dinner party. You will need 20 cocktail sticks for this recipe. 4 garlic cloves, chopped10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated1 tbsp crushed palm sugar (if none available, use brown sugar)squeeze of lime juice a good pinch white pepper1 tbsp sesame oil1 tbsp Thai fish sauce1 tbsp dark soy sauce500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces20 pandan leaves, depending on how many chunks of chicken you getvegetable oil, for frying2 limes cut into wedges, to serve 4 garlic cloves, chopped 10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated 1 tbsp crushed palm sugar (if none available, use brown sugar) squeeze of lime juice a good pinch white pepper 1 tbsp sesame oil 1 tbsp Thai fish sauce 1 tbsp dark soy sauce 500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces 20 pandan leaves, depending on how many chunks of chicken you get vegetable oil, for frying 2 limes cut into wedges, to serve 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp)1 pinch sugar1 tbsp sesame oil½ tbsp Thai fish sauce½ tbsp soy sauce½ tbsp rice vinegar 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp) 1 pinch sugar 1 tbsp sesame oil ½ tbsp Thai fish sauce ½ tbsp soy sauce ½ tbsp rice vinegar Method In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste.Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves.Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. Serve with the sauce and wedges of lime.