Feb

Gai Hor Bai Toey

Deep Fried Chicken Wrapped in Pandanus Leaves

INGREDIENTS

150 grams skinless chicken fillet cut into 8 to 9 pieces
¼ teaspoon pepper
1 teaspoon coriander roots, cleaned and chopped
1 teaspoon garlic clove, finely chopped
1 teaspoon dark sweet soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
8 to 9 pandanus leaves, cleaned (for wrapping)
Vegetable oil for deep-fry
1/2 (18 ounce) bottle barbeque sauce

DIPPING SAUCE INGREDIENTS

1 tablespoon palm sugar
1 tablespoon tamarind juice
½ tablespoon dark sweet soy sauce
¼ teaspoon salt
¼ teaspoon finely chopped ginger
¼ teaspoon sesame oil
¼ teaspoon roasted white sesame
¼ teaspoon chopped spring onion leaves

INSTRUCTIONS

Pound pepper, coriander roots and garlic clove in motar
In a bowl, marinate all ingredients with chicken and leave for 20 minutes
Wrap marinated chicken in the pandanus leaves
Deep fry wrapped chicken in hot oil with medium heat until the chicken is fully cooked. Remove and drain
Serve with the prepared dipping sauce

Prepare the dipping sauce by adding all dipping ingredients in the sauce pan. Low heat, stir until sugar and salt dissolved and boil. If it is too thick add a few drops of water.

Garnish in the dipping sauce with a sprinkle of roasted sesame seed and chopped spring onion leaves