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2 servings
Ingredients:
For the chicken:
275 gr. Boneless chicken thighs with skin, cut into bite-size pieces
4 tsp. lite soy sauce
1/2 tbsp. palm sugar
4 tsp. sesame oil
1/2 tbsp. whole black peppercorns
1/2 tsp. salt or to taste
5 cloves of garlic
8 strips of pandan leaf, cut 4cm wide
oil
For the sauce:
4 tsp. dark soy sauce (kecap manis)
1/2 tbsp. lite soy sauce
1/2 tsp roasted sesame seeds, crushed
1 tsp. palm sugar
1 tsp. rice vinegar
Preparation/method:
Cut the meat in bite-size pieces. Pound together in a mortar the peppercorns, the garlic, the lite soy sauce, the palm sugar and the sesame oil until its mixed well into a marinade. Add the chicken and let it marinate for at least 1 hour.
Then wrap the chicken in the pandan leaves. Heat in a wok the oil and deep-fry the parcels until the chicken is cooked.
Mix all ingredients for the sauce and serve it with the chicken parcels.
Ingredients:
For the chicken:
275 gr. Boneless chicken thighs with skin, cut into bite-size pieces
4 tsp. lite soy sauce
1/2 tbsp. palm sugar
4 tsp. sesame oil
1/2 tbsp. whole black peppercorns
1/2 tsp. salt or to taste
5 cloves of garlic
8 strips of pandan leaf, cut 4cm wide
oil
For the sauce:
4 tsp. dark soy sauce (kecap manis)
1/2 tbsp. lite soy sauce
1/2 tsp roasted sesame seeds, crushed
1 tsp. palm sugar
1 tsp. rice vinegar
Preparation/method:
Cut the meat in bite-size pieces. Pound together in a mortar the peppercorns, the garlic, the lite soy sauce, the palm sugar and the sesame oil until its mixed well into a marinade. Add the chicken and let it marinate for at least 1 hour.
Then wrap the chicken in the pandan leaves. Heat in a wok the oil and deep-fry the parcels until the chicken is cooked.
Mix all ingredients for the sauce and serve it with the chicken parcels.
