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