Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken
Ingredients: 1 package chicken wings or small chicken drumsticks, 1 package pandan leaves, oil for frying, Marinade: 1 / 2 can good quality thick coconut milk, 2 teaspoons. ground coriander seeds
2 tsp. dark soy sauce, 2 tbsp. Fish sauce, 2 tbsp. Oyster sauce, 2-3 cloves of garlic, 1 thumb-size piece galangal (or ginger), peeled and sliced, the juice of half a lemon, 1 / 4 tsp. Pandan paste, 1 greenChili, seeded and chopped (optional)
Method: 1 Place all the marinade ingredients / sauce in a food processor. Process well. (Note: The sauce is bright green you want to do is turn)
2. Taste test the sauce with salt and spices.
(If not enough salt, a little fish sauce 'more. If it is too salty, a bit' more of lime. If it is too spicy, add more coconut milk. And if it is not sharp enough, add chilli more green.)
3. Pour 1 / 3 of the sauce over the chicken and mixto combine.
4. Let marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (Note: The longer you marinate the chicken, the most "green" seems to think this is a good sign, since the chicken with the taste and color of the pandan infused was intended.)
5. Pour the rest of the marinade / sauce in a bowl or container. This will be used later. (NB: If you are going to let the chicken marinate overnight, place covered sauce in the fridge)
6.After the chicken is done marinating, a long pandan leaf in your hand and use it to "wrap" the stick or a piece of chicken.
7. Start packing several inches down the blade so that enough extra to tie the two ends together when you're done. The newspaper did not the chicken completely - 1 pandan leaf of each piece of chicken is enough. If you use chopsticks, the beginning and end of the envelope at the end of the leg (with bones).
8. Fry the chicken pieces (this takes 10-18Minutes, depending on the size of the pieces and the heat of your oil), or grilled on the barbecue. Cook until the chicken is golden brown and pandan leaves are dark brown.
9. Serve with the sauce pandan said earlier (this sauce can be served at room temperature or gently warmed, if desired. (Note: Do not overheat or boil as it lost most of the nutrients and flavor of the sauce).
If used as a starter, put the sauce in a bowl in the middleYour plate for dipping. jasmine rice served with a Thai starter so with the sauce poured over the chicken when served with or on the side. To eat, unwind the pandan leaf chicken pieces and discard. Dip the chicken in pandan sauce and eat, or pay a bit 'of the sauce over the chicken and enjoy with rice. This makes a big dinner party!
Bon Apetit
0 ความคิดเห็น:
แสดงความคิดเห็น