Chicken in pandan leaves (Gai Hor Bai Toey)

Ingredients

Directions

1. 1

   For the marinade, peel the garlic and dice very finely. Mix with soy sauce, approx. 1⁄2 tsp. pepper, 1 tsp. sugar and sesame oil in -one bowl. Count the pandan leaves.

2. 2

   Wash the meat, dab dry and cut into as many cubes (approx. 2 x 2 cm) as there are pandan leaves. Add the meat to the marinade, mix, cover and leave to stand for at least 2 hours in a cold place. Wash the pandan leaves and dab dry well. Wrap 1 chicken cube in 1 leaf (see left side). Heat 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 fizzes immediately, the oil is hot enough. Only ever bake as many packs at once so that they can swim in the fat. Fry the packs for 2-3 minutes, turning them more often. Lift out the packs and let them drip off on kitchen paper.

3. 3

   When the oil seems hot enough, throw in 1 piece of pandan leaf. If it fizzes immediately, the oil is hot enough. Only ever bake as many packs at once so that they can swim in the fat. Fry the packs for 2-3 minutes, turning them more often. Lift out the packs and let them drip off on kitchen paper. Wash the coriander, shake dry and pluck off the leaves. Roll out the chicken cubes and serve with coriander and chilli sauce

4. 4

   waiting time 2 hours