A traditional street food from Bangkok, pandan chicken can be eaten as a snack or part of a meal with rice as an accompaniment. Try this recipe from Busaba Eathai for Taste of London
1. Cut the chicken thigh meat into pieces approximately 5cm square.
2. Mix all the marinade ingredients together in a bowl then add the chicken so it is fully coated with the marinade and surrounded by mixture.
3. Cover and refrigerate overnight to allow the meat to absorb the marinade.
4. Remove the chicken strips from the marinade and spread across a roasting pan and pour marinade over the top. Roast in over at 175°C for 20 minutes. Remove from oven and place into a bowl with all the cooked marinade and allow to cool.
5. Remove pieces of chicken from the marinade and wrap in a pandan leaf and tie the ends so that it is held in place.
6. Deep fry in very hot oil for 5 minutes, being careful not to burn the meat, drain and serve immediately with sauce on the side.
7. For the sauce, combine all the sauce ingredients (excluding the sesame seeds) together in a heavy pan and bring to the boil, taking care that the sauce does not burn or catch on the bottom of the pan. Boil for 10 minutes until the sauce begins to thicken slightly.
Recipe © courtesy of Busaba Eathai, London
Buy tickets and find out more at the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.