THAI CHICKEN WRAPPED IN PANDANUS LEAVES

Wrap chicken in the following way.Hold the base of the leaf in left hand and then tip into right hand, form a cup by bringing base of leaf across front top part of leaf. Place chicken inside then bring the long section of leaf around , over and under the chicken, now tuck it under the leaf again and tighten.It is exactly the same process as knotting a tie.

1) 3 skinless chicken thigh fillets.
2) 2 coriander roots, scraped and chopped.
3) pinch of salt.
4) 3 garlic cloves.
5) 2cm (1 in) piece of ginger, peeled.
6) pinch of ground star anise- optional.
7) 10 white peppercorn.
8) 1/2 cup sweet soy sauce (kecap manis).
9) 5 tablespoons palm sugar.
10) 3 tablespoons Chinese red vinegar.
11) 2 tablespoons sesame oil.
12) 3 tablespoons Worcestershire sauce.
13) 15 large Pandanus leaves.
14) oil for deep frying.
15) pinch of sesame seeds (roasted)

METHOD

1) cut each chicken fillet into 5 pieces.
2) using a pestle and mortar, pound the coriander roots with salt, garlic, ginger, star anise, (if using) and peppercorns to a fine paste.
3) stir in the soy sauce, palm sugar, vinegar, sesame oil ad Worcestershire sauce.Use half of this to marinade to the chicken, leaving overnight or, for up to 3 days-refrigerated.
4) reserve the other half of the mixture to make a sauce and, keep in fridge,
5) when ready to make dilute the reserved mixture with a tablespoon of water for a dipping sauce.remove chicken from the marinade and wrap each individual piece in a pandan leaf.
6) fry in small batches being careful not to burn, drain on paper towels and sprinkle with the sesame seeds.