Chicken Betel Leaf
Monsoon is the season of change. Roaring thunder and pouring rain are a way of nature telling a story. In just a few days after heavy rain, the ground is turning green which is very refreshing to look at. The rain has always brought me joy as my backyard herb garden reach its blooming peak. Today we are going to make something from our little garden that you can also enjoy.
Ingredients:
8-10 betel leaves
150 g minced chicken
1/4 cup water chestnuts, chopped
1/4 cup lemongrass, chopped
4 cloves of garlic, minced
1 tsp sugar
1 tbsp light soy sauce
How to make
Rinse the betel leaves and pat dry.
In a mixing bowl, mix together the minced chicken, chopped water chestnuts, lemongrass, minced garlic, sugar, and light soy sauce.
Place a spoonful of the mixture on each betel leaf, and roll it up, securing it with toothpicks if necessary.
Preheat a grill or grill pan over medium-high heat.
Place the betel leaf-wrapped chicken on the grill, and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the betel leaves are slightly charred.
Remove from the heat and serve immediately.
As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suits you.
