Pandan leaf is famous vanilla in Southeast Asia. The leaves exude a faint fragrance of coconut, when it is used to make cakes and barbecues, it can make the food exude a delicate fragrance. The pandan leaf-wrapped chicken made today is a Thai dish.
Ingredients:
Two boneless and skinless chicken thighs
A handful of pandan leaves
Appropriate amount of salt
Two teaspoons of sugar
One teaspoon of oyster sauce
One clove of minced garlic
One spoon of soy sauce
50g of citronella oil
5g of tomato sauce
Practice:
1. Wash the chicken thighs clean and cut into small pieces, add all the seasonings, wear gloves and knead it, then cover with plastic wrap, and refrigerate overnight.
2. Wash pandan leaves and blanch them in boiling water to make them softer and easier to pack.
3. Wrap the chicken pieces in like rice dumplings, one piece of chicken for one leaf, and then fix it with a toothpick.
4. Put it on the fire and steam it for ten minutes.
5. Take out the pandan leaf chicken and absorb the excess water with kitchen paper.
6. Add an appropriate amount of oil, heat it up, pour the pandan leaf chicken in, fry on medium heat for two minutes, remove it, and absorb the excess oil with oil-absorbent paper.
7. It can be served with Thai sweet chili sauce.
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