Main Ingredients:
Chicken Thigh: 1.
Seasonings:
Pandan Leaves: 2; Soy Sauce: 10g; Salt: Appropriate amount; Coconut Milk: 10g; Pepper: 3g; Turmeric Powder: 3g; Curry Powder: 3g; Onion: Half; Garlic: 1 clove; Ginger: 2 slices; Lemongrass: 2; Sugar: 5g; Fish Sauce: 5g.
Taste: Original; Cooking Method: Fried; Time: Half an hour; Difficulty: Advanced.
Steps for Cooking Thai Pandan Leaf Chicken
Prepare the ingredients.
Chop the lemongrass, onion, and garlic into small pieces.
Wash and remove the skin and bones from the chicken thigh, then cut it into large pieces.
Put the lemongrass, garlic, and onion into a food processor and blend them into a paste.
Add soy sauce, sugar, coconut milk, salt, pepper, turmeric powder, and curry powder to the chicken and marinate for several hours or overnight.
Wash and dry the pandan leaves, then wrap the chicken in them like a dumpling and tie them with string.
Fry the chicken in oil over medium heat until fragrant and the leaves are dry and slightly bitter.
Finished product.
