Pandan Thai Chicken Recipe that is very tasty and also very fragrant aroma is the result of fresh ingredients and pandan leaves. This recipe is believed to have originated in Thailand and is usually served with a Thai chilli sauce that can be found here.
Chickens are cut into small pieces and mixed with granules and other ingredients. The longer you marinate the chicken, the better it tastes as the soaking ingredient permeates well into the contents of the chicken.
Ingredients:
- 1/2 chicken, cut into cubes 1.5 inches per 1 tablespoon coriander powder
- 1 tablespoon sweet cumin powder
- 1 / 2-1 tbsp chilli powder (can be replaced with 1 tablespoon case)
- 2 tbsp oyster sauce
- 2 tbsp soy sauce Can be replaced with 1 tablespoon of concentrated soy sauce)
- a small amount of pandanus large size to taste enough for a toothpick.
- Fine mashed ingredients:
- 4-5 onion red onion
- garlic 2 inches
- ginger 1 turmeric lettuce
Preparation method:
- Clean chicken for a while.
- Boil chicken with fine mashed ingredients and other ingredients (except pandan leaves and toothpicks).
- Chop chicken for a minimum 1/2 hour.
- Chopped chicken with a piece of pandan leaf like ketupat wrapping.
- No need to be too close and there is little space.
- Shoot with a toothpick or skewered blade to avoid open leaves.
- Take in hot oil until cooked.
- Pick up and serve with Thai chilli sauce and hot rice.
Tips
Liquid soya sauce has a salty taste, so you should be careful if you put salt in order not to salty.If there is no turmeric life, it can be replaced with turmeric powder. The ingredients are just approximate and you can quite to excess or reduce some of the ingredients
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