The speciality dish of Thailand would be Pandan Leaf Chicken. D’ Bangkok Wok at Seremban 2, Negeri Sembilan is the best place where you can find the BEST Thai Food at reasonable price…
I’m pretty sure that your mood even mine really will be lifted especially when the chicken is tender, moist, packed with refreshing aroma from pandan filled in the leaf packets and well marinated!
As today is Valentine’s Day, why not you give a try on this dish with your beloved ones, right?
Here is the recipe of the dish if you have no time to go out & more prefer to cook
Ingredients
500 grams 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
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
1.Cut the chicken into 2″ chunks, leaving the skin on.
2.Smash the garlic, peppercorns &cilantro/coriander roots together in a stone mortar and 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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