Chicken in Pandan Leaves

As promised in my previous blog on dining out in Manila, here’s my attempt at the fabulous Chicken in Pandan Leaves we went ape on at People’s Palace.  Impressive huh ?

They were a little fiddly to make, as there is a bit of a knack in wrapping the chicken in the pandan, however I got the hang of it after doing a few. I have to admit though, I made one hell of a mess wrapping them (hence no pics sorry, my hands were covered in marinade).  I was proud as punch in my first attempt and am sure that the next time it will be a lot easier.

They tasted very similar to what we had in Manila. Although I think the chicken needs longer marinating, than the 2 hours I gave it. I think that would increase the flavour.

I used the recipe’s from Real Thai and from EzyThai as base and adapted using gluten free soy sauce, and gluten free oyster sauce.  I also used coconut milk instead of cow’s milk suggested by Real Thai, just because I thought that sounded nicer than plain cow’s milk. Next time I may omit the milk altogether and see which I prefer.

Here’s what I did….

MARINADE

500g free range chicken thighs cut into approx 2cm chunks
5 coriander roots, cleaned and pulverised in a mortar and pestle
4 garlic cloves, crushed
1 tsp white pepper
1 tblspn gluten free soy
3 tblspn gluten free oyster sauce
1 tblsp sesame oil
1 tblspn coconut milk

– Combine all ingredients and marinade chicken for at least 2 hours

PREPARE CHICKEN

– I used the demo here from Ezy Thai to get the hang of the best way to wrap the chicken in the pandan. the pics on Read Thai also helped.

FRY CHICKEN

– I used a wok to deep fry the chicken for about 7 minutes until I could see the chicken was nicely dark brown.

DIPPING SAUCE

– I combined elements from both websites to make my dipping sauce

4 tblspn water
3 tsp soy sauce
2 tblspn palm sugar
1 tsp sesame seeds

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About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
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