Chicken Pandan Leaf

This recipe is an adaptation of a classic central-style Chicken Pandan with sweet dipping sauce. I love the way that this dish uses pandan leaf to infuse flavour into the chicken. I use nahm jim jaew (Isan-style dipping sauce) instead of sweet dipping for my liking; I can only say it is simply delicious. You will have to try it yourself.

Ingredients

• 6 chicken thighs

• 10 pandan leaves

• 2 coriander roots

• 1 tsp black pepper

• 1 tbsp palm sugar

• 1 tbsp oyster sauce

• 1 tbsp thin soy sauce

Nahm Jim Jaew

• 2 tbsp hot water

• 1 tsp palm sugar

• 1 ½ fish sauce

• 2 tsp chilli powder

• 1 tsp toasted rice

• Coriander and spring onion for garnish

How to make

• Start by marinating the chicken thighs with pandan leaves, coriander roots, black pepper, palm sugar, oyster sauce, and thin soy sauce.

• Heat up a pot of oil for deep frying.

• Once the oil is hot, carefully add the marinated chicken pieces and fry until golden brown and fully cooked.

• To make the nahm jim jaew, mix together hot water, palm sugar, fish sauce, chilli powder and toasted rice.

• Serve the fried chicken with the nahm jim jaew and garnish with coriander and spring onion.

To watch how to make this recipe, click the Youtube.

As always, all of my recipes are loosely base on my personal taste. You are free to create your own flavour that suite you.