Serves : 2-4
Preparation time : 15 minutes + marinating time 4 hours
Cooking time : 5 minutes
Ingredients :
6 chicken thighs, skinned
4 pandan leaves
3 coriander roots, washed and chopped
5 cloves garlic, crushed
1/2 teaspoon white pepper
2 tablespoons chopped palm sugar (gula Melaka or Thai palm sugar)
1 tablespoon Thai sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon coconut milk
2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
3 tablespoons oil
Variation : You can also thread the marinated chickne on satay sticks, interspersing them with bits of pandan leaf, and then barbecue them over charcoat.
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Method :
- Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly with your hands.
- Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil and stir until sugar dissolves. (Alternatively, blend everything in a mini-chopper until smooth.) Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.
- Let chicken return to room temperature before cooking it. Heat oil in a wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned, 4-5 minutes. Serve hot with white rice.
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