Gai Haw Bai Toey (Fried Chicken in Pandan Leaves)
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Enjoy the tasty and filling flavor of pandan leaves that give you the nostalgic and refreshing feeling of a perfect afternoon Filipino meal.
- 1/2 kilo Magnolia Chicken Thigh Fillets, halved
- 1 tbsp garlic, chopped
- 2 tbsps shallots, chopped
- 1 tbsp fresh ginger, chopped
- 1 tbsp fresh coriander leaves, chopped
- 1 tbsp lemon grass, chopped
- 20 pcs black peppercorns, crushed
- 2 tsps salt
- 2 tbsps soy sauce
- 1 1/3 cup thick coconut milk
- 1 tbsp brown sugar
- fresh pandan leaves
- cooking oil (for deep-frying)
- Thai chicken dip
Place garlic, shallots, ginger, coriander leaves, lemon grass, peppercorns and salt in a mortar and pestle.
Pound into a smooth paste.
Transfer to a shallow dish and add soy sauce, coconut milk and brown sugar.
Stir to blend thoroughly then add chicken.
Marinate for at least 40 minutes.
Wrap a piece of chicken (still coated with marinade) in pandan leaf securely.
Heat oil in a wok until it starts to smoke and fry the chicken until tender, approximately 10 minutes.
Remove with a slotted spoon and transfer directly to serving plate.
Serve with Thai chicken dip.
- Recipe good for 16 pax.
For more instructions on this recipe, please watch the video below.
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