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Spiced chicken and pandan leaves (Gai how bi towey)
Fruit and vegetables
4
garlic
cloves, chopped
10
coriander
roots, washed and finely chopped
15g/½oz
galangal
, coarsely grated
squeeze of
lime juice
20
pandan leaves
, depending on how many chunks of chicken you get
2
limes
cut into wedges, to serve
40g/1½oz finely grated
ginger
(squeeze the juice out of it using a piece of muslin then discard the
ginger
pulp)
Cooking ingredients
a good pinch
white pepper
1 tbsp
sesame oil
1 tbsp Thai
fish sauce
1 tbsp dark
soy sauce
vegetable oil
, for frying
1 pinch
sugar
1 tbsp
sesame oil
½ tbsp Thai
fish sauce
½ tbsp
soy sauce
½ tbsp
rice vinegar
Meat, fish and poultry
500g/1lb 2oz 2 large or 3 medium skinless
chicken breasts
, cut in half lengthways and into bite-sized pieces
Other
1 tbsp crushed
palm sugar
(if none available, use brown sugar)
Back to recipe
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