AuthorBiteSizedThis dish offers a delightful blend of tender chicken meat and enticing herbal notes, making it a mouthwatering favorite for any occasion.
Pound pandan and cilantro roots to pulp using a mortar and pestle. Add garlic and ginger, continue pounding.
Pour in coconut milk, sugar, oyster sauce, and cornstarch. Mix thoroughly. Season with salt and pepper and add sesame seeds. Mix again.
On a deep bowl, pour mixture over chicken. Add sesame oil and mash until the chicken is fully covered. Marinate for at least 3 hours or overnight.
Wrap chicken thighs with pandan leaves and use toothpicks to keep leaves in place.
Prepare a steaming pot and put in chicken. Steam for 15 minutes.
Heat oil in a deep pan to medium heat. Fry chicken for 5 to 10 minutes or until golden brown.
To make the dipping sauce, heat oil and saute garlic and chili.
Add soy sauce and sugar and mix until it caramelizes. Pour in water. Mix and turn off heat. Serve with the chicken.
Ingredients
Directions
Pound pandan and cilantro roots to pulp using a mortar and pestle. Add garlic and ginger, continue pounding.
Pour in coconut milk, sugar, oyster sauce, and cornstarch. Mix thoroughly. Season with salt and pepper and add sesame seeds. Mix again.
On a deep bowl, pour mixture over chicken. Add sesame oil and mash until the chicken is fully covered. Marinate for at least 3 hours or overnight.
Wrap chicken thighs with pandan leaves and use toothpicks to keep leaves in place.
Prepare a steaming pot and put in chicken. Steam for 15 minutes.
Heat oil in a deep pan to medium heat. Fry chicken for 5 to 10 minutes or until golden brown.
To make the dipping sauce, heat oil and saute garlic and chili.
Add soy sauce and sugar and mix until it caramelizes. Pour in water. Mix and turn off heat. Serve with the chicken.
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