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Thai Pandan Chicken
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Ingredients | |
400 g | chicken drumsticks, deboned and skinned |
1 large | pandan leaves, for wrapping |
Ground | |
3 | shallots |
2 cm knob | young ginger |
4 cloves | garlic |
1 stalk | lemongrass, sliced |
3 | dried chilies, soaked till soft |
Seasoning | |
2 teaspoons | light soy sauce |
2 teaspoons | Worcestershire sauce |
1 teaspoon | fish sauce |
1/2 teaspoon | ground turmeric |
1/2 teaspoon | salt |
1 teaspoon | sugar |
1/2 teaspoon | pepper |
1 tablespoon | cornflour |
1/2 cup | thick coconut milk |
canola oil, ( for deep frying) |
Directions
Cut chicken meat into 7cm x 2.5cm thick slices.
Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
Leave to stand for two to three hours.
Add coconut milk and mix well to blend.
Wrap two pieces of chicken with a pandan leaf.
Page 2 of 2Thai Pandan Chicken (cont.)
Directions
Secure with a toothpick.
Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
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