 | Category: | | Meat & Seafood | | Style: | | Thai |
Description:
I have always been a fan of Thai cuisine. Chicken pandan and fish cakes were my regular orders at the now defunct Sukhothai, which happens to be my favourite Thai restaurant along with Krua Thai. Migi, however, refused to give me the recipe for Sukhothai's Chicken Pandan before he left for London. So for the time being, this is my recommended recipe in cooking Thai Chicken Pandan. Enjoy! Thai food is la-la-love! <3
NOTE: My apologies for forgetting and not stating the website where I got this recipe as all recipes posted here were long saved at my PC. Should you know the website where this recipe was originally published, do not hesitate to inform me.
Ingredients:
500 grams (about 1lb) chicken thigh, free-range is best
1 1/2 tablespoons chopped coriander roots
1 1/2 tablespoons garlic
3/4 teaspoon white peppercorns
1 tablespoon palm sugar (or white sugar)
1 1/2 tablespoons white soy sauce
2 teaspoons golden mountain brand soy sauce
1 tablespoon chinese cooking wine
1 tablespoon sesame oil
1 tablespoon milk (from a cow)
30 pandan leaves, cleaned well
For the sauce:
4 tablespoons water
2 teaspoons black soy sauce
1 teaspoon white soy sauce
2 tablespoons palm sugar
a small slice (about 1/2 teaspoon) ginger
1 teaspoon toasted sesame seeds
Directions:
Cut the chicken into 2″ chunks, leaving the skin on.
Smash the garlic, peppercorns & cilantro/corriander roots together in a stone mortar & pestle to make a paste.
Transfer to a bowl. Add soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.
Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside (optional).
In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
When the chicken is finished marinating, create little ‘pandan-leaf’ packets as shown in the slideshow. Add one piece of chicken per leaf packet.
Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.
Top the sauce with the sesame seeds and serve. (Unwrap & discard leaf before eating).
Instructions for Wrapping with the Pandan Leaves:
Start with the non-shiny side up.
Fold the bottom-end up and over.
Fold the top-end down and through.
Pull to make tight.
Filip over, and pick up the top-end
Bring through the top-layer and pull tight.
Flip again, and stuff with a piece of chicken
Trim leaf ends, then fry in medium heat.
**Pandan leaves ('bai dteuy' in Thai) are available frozen in many Asian groceries. Thaw them and clean well before using. Do not rinse in hot water as you will lose a lot of flavor. (Frozen leaves are already less-flavorful, so you want to keep all you can get!)
Pandan essence is also available in little bottles at many Asian groceries. If your frozen pandan leaves have no fragrant smell or flavor, try adding a few drops to your marinade. The flavor of pandan should be noticeable in the finished chicken. If you use fresh leaves, you won't have this problem.
There are many different ways of folding these packets. The instructions given for wrapping leaves a bit of chicken exposed, so that you get a bit of crispiness. You're welcome to experiment! Do make sure you fold them tight, otherwise the juices will leak and the chicken will be dry (and your oil will pop.)
Cow's milk is used in the marinade to tenderize the meat. It can be left out.
You do not eat the pandan leaf. Make sure to tell your guests to take it off before eating the chicken. 
 | ahhhhhh yummy
please post in fineartsworld |
 | gutom na ako ahhaa. grabe..chorva. i wish cooking was my forte but i am really good at eating only ahhaa.. |
 | shet, masarap talaga to!!!! gulat ako ah, kakakain ko lang ng ganto kahapon hahaha!! |
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ahhhhhh yummy
