Chicken in pandan leaves (Gai Hor Bai Toey)

Name: Chicken in pandan leaves (Gai Hor Bai Toey)
Yield: 1
Ingredients: 2 Garlic cloves; 1 TABLESPOON Soy sauce; 7-10 Tbsp Pepper; 1 TEASPOON Palm sugar (alternatively brown sugar); 1 TABLESPOON Sesame Oil; 1 Bag of pandan leaves (fresh or frozen; see tip right); 200 g Chicken filet; 1 l oil for frying; 3-4 Stem(s) Coriander; 1 (230 g) bottle of sweet chili sauce

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Garlic cloves
1 TABLESPOON Soy sauce
7-10 Tbsp Pepper
1 TEASPOON Palm sugar (alternatively brown sugar)
1 TABLESPOON Sesame Oil
1 Bag of pandan leaves (fresh or frozen; see tip right)
200 g Chicken filet
1 l oil for frying
3-4 Stem(s) Coriander
1 (230 g) bottle of sweet chili sauce

Directions

1
For the marinade, peel ##garlic## and dice very finely. Mix with soy sauce, approx. 1/2 tsp ##pepper##, 1 tsp sugar and sesame oil in a bowl. Count the pandan leaves.
2
Wash the meat, dab dry and cut into as many cubes (approx. 2x2 cm) as there are pandan leaves. Add the meat to the marinade, mix, cover and leave to soak in cold water for at least 2 hours.
3
Wash the pandan leaves and dab dry well. Wrap 1 chicken cube in 1 leaf (see left side).
4
Heat the oil in a wok with a high rim or pot to approx. 180°C. When the oil seems hot enough, throw in 1 piece of pandan leaf. If it hisses immediately, the oil is hot enough. Only ever bake as many packs at once so that they can swim in the fat.
5
Fry the packs for 2-3 minutes, turning more often.
6
Lift out the package and let it drip off on kitchen paper. ##Wash the coriander, shake dry and pluck off the leaves. Unroll the chicken cubes and serve with coriander and chilli sauce.