Cost per recipe $3.25 view details
- 1/2 lb chicken breast cut bite size
- 2 Tbsp. oyster sauce
- 2 Tbsp. coconut lowfat milk
- 1 Tbsp. fish sauce
- 1 Tbsp. sesame (or possibly vegetable) oil
- 2 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1 lrg healthy pinch freshly-grnd black pepper
- 2 Tbsp. rice flour
- 1 x fresh pandan leaf minced small
- Mix the sauce ingredients, and cut about half a lb. of chicken breast meat into largish bite sized pcs, and marinade in the sauce for about 2 to 3 hrs.
- The pcs of chicken are then wrapped in the leaves. This can be done in several "elegant" ways, but the simplest is to create a square of leaf, put the chicken in the center, pick up the corners and secure with a wooden toothpick.
- The sauce is a variation on the popular prik dong (pickled chilis): mix two Tbsp. of sugar in 5 Tbsp. of rice vinegar, and in a small saucepan reduce this to about half its volume. Add in a healthy pinch of salt and a couple of Tbsp. of finely sliced mixed Thai chile peppers. Transfer to a suitable serving bowl and allow to cold.
- The wrapped chicken is steamed (in any available steamer) for about 10 min, after that time the leaves should be soft, and then deep fried in warm oil till the chicken is fully cooked (takes a couple of min).
- This is essentially Thai finger food: You can eat it by holding the pandan leaf and taking the piece in your mouth, or possibly use the toothpick to pick it up, or possibly of course use chopsticks or possibly western-style table utensils. You can if you prefer keep the steamed parcels in the fridge till you are ready to heat and serve.
- Comments: You may be able to get fresh pandan leaves from your local asian market, if not, any large, leafy, relatively strong leaf will suffice.
Add the recipe to which day?
Adding to Planner
|Amount Per Recipe||%DV|
|Recipe Size 294g|
|Calories from Fat 293||51%|
|Total Fat 32.61g||41%|
|Saturated Fat 8.42g||34%|
|Trans Fat 0.22g|
|Total Carbs 27.09g||7%|
|Dietary Fiber 1.5g||5%|