1 lb boneless,skinless cicken thighs
40 pandan leaves cut into 5 in squares
oil for deep frying
For marinade:
2 tbsp light soy sauce
3 tbsp coarsely chopped garlic
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp finely chopped coriander
1 tbsp fish sauce
2 tsp sesame oil
1/2 tsp ground black pepper
For the sauce:
1 fl oz white or cider vinegar
2 tbsp dark soy sauce
2 tsp sugar
2 tsp roasted sesame seeds
1 small red chili,seeded and finely chopped
1. Put all the marinade ingredients in a blender and process to a smooth puree.
2.Cut the chicken into bite sized pieces. Put them in a large bowl.Add the marinade and mix well.Cover and leave to marinate in the fridge overnite.
3. When ready to cook, wrap a piece in each pandan leaf or in a foil square.
4. If your pandan leaves too small you may have to use more than one overlapping each other. Tie each parcel with string,or secure with bamboo skewers.
5.Put all the ingredients for the sauce i a abowl and whisk them togetherthen set aside.
6.Heat a wok the add the veg oil.When it is hot and slightly smoking,add the chicken parcels 5 at a time, and fry for about 4 minutes until cooked through. drain on paper towel.
serve with the sauce..
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This post was written by admin on November 27, 2010
