Cambodian Chicken Wrapped in Pandanus Leaf






Cambodian Chicken Wrapped in Pandanus Leaf

Recipe only

This Cambodian chicken wrapped in pandanus leaf is an amazing dish to impress your guests. The leaf may be difficult to find, but the presentation looks great on the table. The use of sesame oil is an important ingredient, but do not over do it because you only need a small amount to get the flavor. Again as you will see in most Asian dishes is the use of one of the most popular herds in Asia and that is coriander. Get busy and enjoy the beautifully presented dish.


INGREDIENTS

5 coriander roots, cleaned and roughly chopped
4-5 garlic cloves
1 teaspoon ground white pepper
1/4 teaspoon salt
600 g skinless chicken breast fillet, cut into 25 cubes
2 tablespoons sesame oil
1 tablespoon plain flour
25 pandanus leaves, cleaned and dried
vegetable oil for deep-frying
your favorite dipping sauce to serve


METHOD

1. Using a pestle and mortar or a small blender, pound or blend the  coriander roots, garlic, white pepper and salt into a paste.

2. In a bowl, combine the paste with chicken, oyster sauce, sesame oil and flour. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or better still overnight.

3. Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around to create a tie and enclose the chicken. Repeat until you have used all the chicken.

4. Heat oil in a wok or deep frying pan over a medium heat.

5. When the oil seems hot, drop a small piece of leaf into it. If it sizzles immediately, the oil is ready. Lower some parcels into the oil and deep-fry for 7-10 minutes or until the parcels feel firm. Lift out with a slotted spoon and drain on kitchen paper. Keep the cooked ones warm while deep-frying the rest. Transfer to a serving plate. Serve with your favorite dipping sauce.
Location: South East Asia

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