Day 46 – Chicken in a padanus blanket

Chicken in a padanus blanket

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Click on image for a full size version
Chicken thighs, deboned, skin on and cut into thirds
Marinade
20g White sugar
10g Sesame oil
50g Evaporated milk
30g Oyster sauce
20g Sweet dark soy sauce
20g Thai seasoning sauce (Maggi sauce)
20g Chinese style sour sauce (cheap balsamic vinegar)
20g Thai chilli sauce
1 Tab Corn flour
1 1/2 Tab Garlic, finely chopped
1 Tsp White pepper corns
1 Tsp Coriander root, finely chopped
Dipping sauce
100g Palm sugar
30g Ginger, crushed but whole
40g Sweet dark soy sauce
20g Chinese style sour sauce (cheap balsamic vinegar)
30g Ketchup
30g Thai chilli sauce
30g Thai seasoning sauce (Maggi sauce)
40g White vinegar
30g Soy sauce
  1. For the marinade pound the garlic, pepper corns and coriander root in a mortar until it is a paste
  2. Add the paste to a bowl and combine the remaining marinade ingredients in the bowl.  Put chick in the bowl and put to one side (fridge) for 1 – 3 hours
  3. In a pot put all of the dipping sauce ingredients and heat on a low heat until the sugar is dissolved.  Put to one side
  4. Once marinaded put the chicken in a steamer with the marinade for 20 minutes
  5. Remove from the steamer and cool to allow handling
  6. Once cooled wrap in a padanus leaf and deep fry
  7. Remove from the fryer once the chicken is a dark brown and serve with the dipping sauce

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