|
:: Latest
News
Welcome to the new Gourmet Chicken - How to Cook the Perfect
Chicken website.
We show everybody
how to cook chef quality chicken dishes in quick time.
We want your family and friends to be impressed, jealous
and dumbfounded as to how you were able to cook such tasty
and quality chicken dishes
: Website
Info
Gourmet Chicken is a subsidiary of Jive eXchange and is
the latest offering in our series of lifestyle information.
:: Links
Free
Oil Paintings
Gourmet
Indian
Gourmet
Dog Food
NEW! Jive
sKool
NEW! Jive
Guide |
|
CHICKEN
RECIPE OF THE DAY (October 2nd 2006):
Thai Pandan Chicken
by Darlene
Ingredients: 1 package chicken wings or small chicken
drumsticks, 1 package pandan leaves, oil for deep frying,
Marinade: 1/2 can good quality thick coconut milk, 2
tsp. ground coriander seeds,
2 tsp. dark soy sauce, 2 tbsp. fish sauce, 2 tbsp. oyster
sauce, 2-3 cloves garlic, 1 thumb-size piece galangal
(or ginger) peeled and sliced, juice from half a lime,
1/4 tsp. pandan paste, 1 green chilli, de-seeded and
minced (optional)
Method: 1. Place all marinade/sauce ingredients
in a food processor. Process well. (NB: that the sauce
will turn bright green, which is what you want) 2. Taste
test the sauce for salt and spice.
(If not salty enough, add a little more fish sauce.
If too salty, add a little more lime. If too spicy,
add more coconut milk. And if it's not spicy enough,
add more green chilli.) 3. Pour 1/3 of the sauce over
the chicken and mix to combine. 4. Allow to marinate
in the refrigerator for at least an hour before cooking,
or preferably overnight. (NB: that the longer the chicken
marinates, the more "green" it will appear.
This is a good sign, as it means the chicken has been
infused with the flavor and color of the pandan) 5.
Pour the rest of the marinade/sauce into a bowl or container.
This will be used later. (NB: If you plan to let the
chicken marinate overnight, place covered sauce in the
refrigerator) 6. After the chicken is done marinating,
take a long pandan leaf in your hand and use it to "wrap"
the drumstick or chicken piece. 7. Start wrapping several
inches down the leaf to allow enough extra for tying
both ends together when you're done. The leaf needn't
cover the chicken completely - 1 pandan leaf per chicken
piece is enough. If using drumsticks, start and end
the wrapping at the end of the drumstick (on the bone).
8. Deep fry the chicken pieces (this takes between 10
and 18 minutes depending on the size of the pieces and
the heat of your oil), or grill them on the barbeque.
Cook until chicken is golden brown and pandan leaves
have turned dark/brown. 9. Serve together with the pandan
sauce you made earlier (this sauce can be served at
room temperature or gently heated up, if preferred.
(NB: don't overheat or cook it, as you will then lose
most of the flavor and nutrients of the sauce). If
serving as an appetizer, place the sauce in a bowl in
the center of your serving platter for dipping. If an
entree, serve with plenty of Thai jasmine rice with
the sauce either poured over the chicken, or served
on the side. To eat, unwind the pandan leaf
from the chicken piece and discard. Dip the chicken
into the pandan sauce and eat, or pour some of the sauce
over the chicken and enjoy with rice. This makes a terrific
party food!
BON APÉTIT......
(back to Main Chicken
Recipe Archive) |
|
|
