Chicken Wrapped In Pandanus Leaf Kai Ho Bai Toei |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Kai Ho Bai Toei or Chicken wrapped in Pandanus Leaf. Pandanus leaves act as both a wrapping and flavoring in this dish. Leaving a long tail on the parcels will make them prettier and easier to handle so don't trim the leaves. Read more . To eat, carefully unwrap the parcels and dip the chicken into the sauce. Ingredients:
5 cilantro roots, cleaned and roughly chopped |
4 to 5 garlic cloves |
1 teaspoon ground white pepper |
1/4 teaspoon salt |
1 pound, 5 ounces skinless chicken breast fillet, cut into 25 cubes |
2 tablespoons oyster sauce |
1 1/2 tablespoons sesame oil |
1 tablespoon plain, all-purpose flour |
25 pandanus leaves, cleaned and dried |
vegetable oil for deep-frying |
plum sauce or a chilli sauce, to serve |
Directions:
1. Using a motar and pestle or a small blender, pound or blend the cilantro roots, garlic, white pepper, and salt into a paste.
2. In a bowl, combine the paste with the chicken, oyster sauce, sesame oil, and flour.
3. Cover with plastic wrap and marinade in the refrigerator for at least 3 hours, or overnight.
4. Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup.
5. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and enclose the chicken. Repeat until you have used all the chicken.
6. Heat oil in a wok or deep frying pan over medium heat.
7. When the oil seems hot, drop a small piece of leaf into it.
8. If it sizzles immediately, the oil is ready.
9. Lower some parcels into the oil and deep-fry for 7 to 10 minutes, or until the parcels feel firm.
10. Lift out with a slotted spoon and drain on paper towels.
11. Keep the cooked ones warm while deep-frying the rest.
12. Transfer to a serving plate, and serve with plum sauce or a chilli sauce.
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