Chicken in a pandanus leaf

Ingredients for 3 servings:

• 6 coriander roots
• 4 garlic cloves
• 1 tsp pepper
• ¼ tsp salt
• 600 g chicken breast fillet(s)
• 2 tbsp oyster sauce
• ½ tbsp sesame oil
• 1 tbsp flour
• leaves (Pandanus)
• Oil for frying
• 1 bowl of sauce (Hoisin)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Thai starter

Cut the coriander roots into small pieces and blend with the garlic, pepper, salt, oyster sauce, sesame oil, and flour in a tall bowl using an immersion blender to form a paste. Cut the chicken into goulash-sized pieces and marinate in the marinade for at least an hour. Take one pandanus leaf for each piece of chicken and wrap it around the meat to form small parcels. The meat should be wrapped as completely as possible, but it’s okay if small pieces of meat still stick out. Secure with a toothpick. Set the deep fryer over medium heat or heat a large amount of oil in a tall pot and fry the parcels one at a time until golden brown. Keep the fried parcels warm in the oven until ready to serve. Serve hot and serve with hoisin sauce for dipping. The leaves are not edible. Serve the fried parcels, and each eater unwraps their parcels at the table.