6 chicken thighs - skinned
4 pandan leaves
3 coriander roots - washed and chopped
5 cloves garlic - crushed
1/2 tsp white pepper
2 tbsp chopped palm sugar (Gula Melaka or Thai palm sugar)
tbsp Thai sweet chili sauce
1 tbsp fish sauce
1 tbsp coconut milk
w tsp Worcestershire Sauce
1/4 tsp salt or to taste
3 tbsp oil
Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly wit your hands.
Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil ad stir until sugar dissolves. (Alternately, blend everything in a mini-chopper until smooth.)
Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.
Let chicken return to room temperature before cooking it. Heat oil in wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned. 4 - 5 minutes.
Serves hot with white rice.
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