Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken in pandan leaves (thai pandan chicken). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pandan leaf chicken is one of the best specialty chicken dishes in Thailand. The chicken is moist, tender, infused with refreshing pandan The Thai people wrap the marinated boneless chicken meat inside a large piece of pandan leaf and deep-fry it. The amazing aroma of the leaves is infused into.
Chicken in Pandan Leaves (Thai Pandan Chicken) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Chicken in Pandan Leaves (Thai Pandan Chicken) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken in pandan leaves (thai pandan chicken) using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken in Pandan Leaves (Thai Pandan Chicken):
- Make ready 400 grams chicken fillet
- Make ready (I prefer thigh, but depends on your liking)
- Get Marinating ingridients :
- Prepare 1 tbs soy sauce (kikkoman)
- Prepare 2 tbs oyster sauce
- Make ready 1 tbs toasted sesame oil
- Take 1 tbs fish oil
- Prepare 5 tbs coconut milk
- Take 1 tbs chopped lemongrass
- Get 1 tbs minced garlic
- Make ready 2 tbs brown sugar
- Get 1 pinch salt
- Prepare leaves Pandan
- Make ready Vegetable oil
Pandan leaves ('bai dteuy' in Thai) are available frozen in many Asian groceries. Thaw them and clean well before using. If your frozen pandan leaves have no fragrant smell or flavor, try adding a few drops to your marinade. The pandan leaves don't just infuse the chicken with flavour, it also makes them look super fancy in their little parcels!
Steps to make Chicken in Pandan Leaves (Thai Pandan Chicken):
- Clean the chicken fillet and marinate well with all the marinating ingerdients.
- Keep in the fridge at least 1 or 2 hours.
- Prepare and clean the pandan leaves. Be careful not to tear that. And wrap two pieces of marinated chicken using both of your hand, if you find its too difficult all you can do just roll up chicken with pandan leaves and secure with toothpick.
- Heat oil in medium high. And when it's hot enough fry all the pandan chicken until done.
- Serve it with all kind of sauces that you like. Mine with chilli garlic oil (just sauted minced garlic, chilli flakes and salt with oil just a few minutes).
Referred to as Gai Haw Bai Toey in Thai or Ayam Pandan in Malaysia, both mean chicken wrapped in pandan leaves. While the leaves aren't eaten, they do add flavour to the meat. Cut off the root of pandan leaves and clean off the dirt, set aside to dry. In mortar and pestle add coriander root, garlic and Thai pepper powder, pound Wrap each piece of marinaded chicken with pandan leaf using the video at left as a guide. Make sure each piece of chicken is completely covered.
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