Took this recipe from FeastAsia.com and it is lovely I think..
Ingredients
1.2 k. of skinless chicken thigh fillets, cut into 2-inch
cubes
pandan
leaves equal to the number of cut chicken pieces
toothpicks
about 2 c. of cooking oil for deep frying
Marinade:
8 tbsps. of fish sauce
1 tbsp. of finely grated garlic
1 tbsp. of finely grated turmeric (ginger
is okay)
2 tbsps. of lime (or lemon) juice
1 tbsp. of sugar
6 to 8 tbsps. of coconut cream
1 tbsp. of oyster sauce
2 bird’s eye chilis, finely chopped (optional)
Instructions
Place the chicken pieces in a bowl, add all the
ingredients for the marinade. Mix well. Cover and let sit in
the fridge for at least an hour.
Cut off the root and light green portions of the pandan
leaves. Take the dark green portion and blanch in hot water for 30 seconds to
release the aroma and to make them more pliable.
Take one piece of chicken, wrap with a pandan leaf and
secure with a toothpick. Repeat until all the chicken pieces are
wrapped.
Heat the cooking oil in a wok. Fry the
pandan-wrapped chicken in batches until they are browned and crisp (about 3
to 4 minutes). Drain on paper towels and serve at once.
Preparation time: 1 hour(s) 20 minute(s)
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