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Thai supper recipes: Chicken wrapped in pandanus leaves

Serves: 4 persons

1 lb (500 g) boneless chicken meat

16 pandanus leaves

Oil for deep-frying

Marinade

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

2 teaspoons sesame oil

1 cloves garlic and 2 coriander roots, pounded together to a paste

Sauce

1 teaspoon white sesame seeds

1 cup (250 ml) distilled white vinegar

1/2 cup (100 g) sugar

2 tablespoons black soy sauce teaspoon fish sauce

1.

Cut chicken meat into bite-sized chunks. Mix the Marinade ingredients well into the chicken. Set aside in the refrigerator to marinate for 3 hours.

2.

To prepare the Sauce, dry-fry the sesame seeds in a skillet for 2 minutes or until lightly browned. Set aside. Mix the remaining Sauce ingredients together in a bowl, then add the sesame seeds and set aside.

3.

Wrap two or three pieces of chicken in each pandanus leaf to form a knot. Alternatively, wrap each pandanus leaf around the chicken to form a bundle and secure with a toothpic.

4.

Heat oil in a wok or small frying pan. Deep-fry until fragrant, about 5 minutes. Serve with Sauce and steamed rice.

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