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Sunday, September 7, 2008

Thai Pandan Chicken

This is quite an easy recipe to follow. However, it really tests your patience especially during the folding of the pandan leaves around the marinated chicken pieces. Once cooked, you will be rewarded handsomely with its winning taste!

One of my personal favourites of all times.


Mmmm...yummy! They may not look that good, but they taste delicious!



This is how they should look like before going to the deep fryer.

Bahan2 :

400 - 500gm dada ayam

15 daun pandan (sediakan lebih kalau boleh sebab jumlah diperlukan bergantung kepada size dada ayam yang dipotong.)

Lidi penyucuk (saya guna toothpick, senang dicari di kedai runcit)

Minyak untuk deep fry.

Bahan untuk marinate :

8 ulas bawang putih dicincang halus

1/2 inchi halia di cincang halus

2 sudu besar chilli sos

1 sudu besar sos tiram

1 sudu besar kicap pekat

1 sudu teh minyak bijan

2 sudu teh gula

2 sudu teh serbuk lada.

Bahan Pencicah :

160gm gula melaka (saya suka guna serbuk gula merah)

1 sudu teh kicap pekat

100 ml cuka

4 ulas bawang putih dicincang

6 tangkai cili padi merah dan hijau - dihiris nipis

1 sudu besar besar fish sauce

Sedikit bijan di goreng tanpa minyak.

Cara Membuat:

1. Bersihkan ayam dan ambil isi bahagian dada. Potong kuib 1 inchi .

2. Gaul bersama bahan marinate dan diperap selama 1 jam di dalam peti sejuk.

3. Selepas diperap, bungkus hirisan ayam tadi dengan daun pandan (lihat gambar diatas) dan dikemaskan dengan sebatang lidi.

4. Deep fry dalam minyak yang panas selama lebih kurang 3 minit (DO NOT OVER FRY) - nanti terlampau kering.

Cara Membuat Sos Pencicah :

1. Gula melaka atau gula perang di campur dengan bahan sos pencicah yang lain. Biji bijan hendaklah di tabur ke dalam sos pencicah immediately sebelum menjamu selera.

Selamat mencuba!

3 comments:

Madam Tai Tai said...

Thanks for this simple recipe! My daughter just absolutely loves ayam pandan. I brought back a few packs of the frozen ones (Vita ke apa entah nama dia..) but not ori lah.

Will definitely try this out.

Waterlily said...

Hi MTT

Like is said, this has always been one of my personal favourites of all time. First fell in love with it when I had my lunch in one of those Thai restaurants in Subang.

Tips - (1) Do not overfry (2) Minyak dipanaskan dan bahan digoreng di atas api yang sederhana - so that kulit pai tee tidak ada "bubble" / menggerutu.

Waterlily said...

Oooppss....cakap pasal Pai Tee pulak, but Tip No 2 is also applicable to Pandan Chicken. Make sure api tidak terlalu besar.