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Category: Asian
Prep Time: Cook Time: Total Time:
500 grams chicken thigh, free-range is best1 1/2 tablespoons chopped coriander roots1 1/2 tablespoons garlic3/4 teaspoon white peppercorns1 tablespoon palm sugar (or white sugar)1 1/2 tablespoons white soy sauce2 teaspoons golden mountain brand soy sauce
1 tablespoon chinese cooking wine
1 tablespoon sesame oil
1 tablespoon milk (from a cow)
30 panda n leaves, cleaned well
for sauce
4 tablespoons water
2 teaspoons black soy sauce1 teaspoon white soy sauce2 tablespoons palm sugara small slice (about 1/2 teaspoon) ginger1 teaspoon toasted sesame seeds
Directions
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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Chicken wrapped in Pandan Leaf
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Category: Asian
Prep Time: Cook Time: Total Time:
500 grams chicken thigh, free-range is best1 1/2 tablespoons chopped coriander roots1 1/2 tablespoons garlic3/4 teaspoon white peppercorns1 tablespoon palm sugar (or white sugar)1 1/2 tablespoons white soy sauce2 teaspoons golden mountain brand soy sauce
1 tablespoon chinese cooking wine
1 tablespoon sesame oil
1 tablespoon milk (from a cow)
30 panda n leaves, cleaned well
for sauce
4 tablespoons water
2 teaspoons black soy sauce1 teaspoon white soy sauce2 tablespoons palm sugara small slice (about 1/2 teaspoon) ginger1 teaspoon toasted sesame seeds
Directions
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).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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