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LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH ). Pandan leaf chicken is the specialty dish of Thailand. The chicken is moist, tender, infused with refreshing pandan aroma and encased in the leaf packets. The Thai people wrap the marinated boneless chicken meat inside a large piece of pandan leaf and deep-fry it.

This can be cooked in different ways: deep-frying, grilling, and baking. Pandan chicken is the specialty chicken dishes of Thailand. The chicken is moist, tender, packed, infused with refreshing pandan aroma uniquely The Thai people wrap the marinated boneless chicken meat inside a large piece of pandan leaf and deep fried. You can have LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH ) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH )

  1. You need 10 of pandan leaf /screwpine leaf.
  2. Prepare 10 of bite size chicken breast or wings.
  3. It’s of marinate.
  4. It’s 1/2 tsp of white pepper powder.
  5. It’s 50 ml of coconut milk.
  6. You need 1 tsp of turmeric powder.
  7. You need 1/2 tsp of palm sugar or brown sugar.
  8. It’s 1 tbsp of pounded pandan leaf / screwpine paste.
  9. You need 1 tbsp of pounded each garlic and ginger paste.
  10. It’s 1 tbsp of pounded fresh coriander leaf and stem paste.
  11. Prepare 1 tbsp of fish sauce or light soy sauce.
  12. You need 1 1/2 tbsp of oyster sauce.
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The amazing aroma of the leaves. DIRECTIONS Wrap two pieces of chicken with a pandan leaf. Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Pandan leaf chicken is one of the best specialty chicken dishes in Thailand.

LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH ) instructions

  1. FOR CHICKEN.
  2. marinate chicken for 30 minute.
  3. wrap chicken with pandan leaf (screwpine leaf) then fasten with toothpick.
  4. deep fry till chicken is cook about 8 minute or longer for bigger pieces then drain.
  5. SERVE PANDAN FRIED CHICKEN AS IT IS OR.
  6. Removed pandan leaf / screwpine.
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The chicken is moist, tender, infused with refreshing pandan aroma and encased in the leaf packets. The Thai people wrap the marinated boneless chicken meat inside a large piece of pandan leaf and deep-fry it. Pandan fried chicken is a favourite to many. The secret to the alluring aroma of the dish is none other than pandan leaves, also known as screw pine leaves which are used to wrap them. Pandan leaves are usually used to add aroma to a dish or as a natural colouring agent to cakes and many Southeast.

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