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Spiced chicken and pandan leaves (Gai how bi towey)

Spiced chicken and pandan leaves (Gai how bi towey) is a chicken recipe made with Palm Sugar, Sesame Oil, Thai Fish Sauce, Dark Soy Sauce, and Sugar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 pinch
• 1 tbsp
• 1/2 tbsp
• 1/2 tbsp
• 1/2 tbsp

Method (preview)

1. 1

   Add the palm sugar and make a smooth paste.

2. 2

   Put the mixture into a large bowl.

3. 3

   Add the lime juice and a good pinch of white pepper.

4. 4

   Add the sesame oil, Thai fish sauce and soy sauce.

5. 5

   Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.

6. 6

   For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.

7. 7

   Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper.

8. 8

   Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.)

9. 9

   Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through.

10. 10

    You will need to cook the parcels in batches.

11. 11

    Remove with a slotted spoon and drain on a plate lined with kitchen paper.