Pandan Chicken
1/8 cup of roughly chopped cilantro (coriander) stems
3 cloves of garlic
1/4 tsp of white pepper
1/8 tsp of sea salt
1 tbsp of oyster sauce
1/2 tbsp of sesame oil
vegetable oil for frying
1/8 cup of vegetable oil for blending
10 pandanus leaves
Method:
Place the cilantro (coriander) stems into the blender with garlic cloves, salt, white pepper and sesame oil. Blend for about 30 seconds and then add the 1/4 cup of vegetable oil. Blend for about a minute or until ingredients are paste-like.
Place the cilantro (coriander) stems into the blender with garlic cloves, salt, white pepper and sesame oil. Blend for about 30 seconds and then add the 1/4 cup of vegetable oil. Blend for about a minute or until ingredients are paste-like.
Cut the chicken into slightly bigger than bite-sized pieces (around 5cm). Add the oyster sauce and paste to the chicken. Mix well, cover and refrigerate for at least 2-3 hours.
Once the chicken is ready, take a pandanus leaf and put a piece of chicken in the middle of it.
Fold the leaf over and then wrap it around the chicken piece to enclose it. Take either end of the leaf and tie a knot, ensuring that the chicken piece is in place. Repeat this process with chicken pieces.
Heat oil in a wok over a medium heat. Test the oil with a piece of leaf - it is ready if it starts to sizzle.
Gently place several chicken parcels into the oil and fry for about 5-6 minutes.
Gently place several chicken parcels into the oil and fry for about 5-6 minutes.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210172581325586&set=pcb.1823127861281474&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-pandan-chicken.html
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