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Wednesday, 8 January 2014

Thai Pandan Chicken 泰式班兰鸡



I am going to take another break after this posting so I would like to wish everyone here in advance A Happy Chinese New Year & Gong Xi Fatt Cai!

缘份这回事真的很奥妙。今天早上突然想去佛光缘供佛,到达後才知道原来今天是佛陀的成道日,也因为这原故,让我碰到了很久不见,也是从马来西亚移民过来的一位长者朋友,K师姊。初初来这佛堂时已认识K师姊,虽然大家的年龄相差很远,但是我们一点也没有代沟,一碰面永远是有谈不完的话题。

上完这帖子後,我又要告假了,所以先在这里向大家拜个早年,希望在新的一年里,大家都身体健康,龙马精神,事事顺利!恭喜发财!恭喜发财!



I have seen a couple of friends made this <Thai Pandan Chicken> before but when a similar recipe was shared by Cass@搵到食, I decided to use her recipe for my Christmas lunch. First reason is because she used the oven to cook the chicken, instead of deep-frying and secondly, she shared a source of a video clip that shows how to wrap the chicken with a pandan leaf.  It is a very useful clip and I also just learned how to wrap the chicken by watching the same clip, thanks to Cass

曾看过好几位朋友都做过这<泰式班兰鸡>,但当这食谱出现在Cass@搵到食的家时,再经过她的推荐,所以就在圣诞节那天做了给家人吃。

贴心的Cass还和大家分享了一个"如何包裹班兰鸡的影片",真的很有用!


Thai Pandan Chicken
泰式班兰鸡
(Recipe Source: Cass@搵到食 who adapted the recipe from Xing Fu 8 with Minor Adjustments)
Makes 22

Ingredients A:
500g Skinless Chicken thigh, cut into 1.5''-2'' pieces
22 Fresh Pandan Leaves
2tsp Curry Powder
2tsp Tumeric Powder
2tbsp Honey
Some Salt & White Pepper

Ingredients B:
9 Red Shallots
10 Cloves Garlic
5 Coriander Roots
3 Stalks Lemongrass, white part only
2.5-3tbsp Fish Sauce
2tbsp Lime Juice

***Blend the Ingredients B in a stick blender***

Method:
1. Place the chicken pieces & all other ingredients, except pandan leaves in a large bowl. Mix until the chicken is evenly coated with the herbs & spices. 
2. Wrap one piece of chicken with a pandan leaf. Repeat for the rest of the chicken pieces.  Click here to view the video clip that shows how to wrap the chicken.
3. Refrigerate overnight.
4. Preheat oven to 160C(fan-forced).
5. Grill pandan chicken in the oven for 20-30 minutes or until cooked.
6. Serve hot.

I’m submitting this to:


GONG XI FATT CAI EVERYONE!
祝大家马年行大运!新年快乐!