Out of all the dishes that I have cooked since starting blogging last year, this dish is my absolute favourite. The intensity of flavours along with the aroma of the banana leaf was just overwhelming. It tasted nothing like anything I had ever cooked before. The taste still lingers on my tongue today although I cooked it sometime last year.
This morning to my horror I couldn’t find the written up recipes for this and a few other recipes. So, I won’t panic or shout in fury, I’ll do my best from memory.
My friends got stuck in, in the wrapping part as they watched me struggle. They made it look so easy.
Soya Sauce and Ginger Sesame Marinated Chicken
Fried in Banana Leaf Parcels
1 kilo of chicken chopped into small enough pieces to wrap in palm sized parcels. I used a mixture of breast, legs and wings.
Banana leaves cut into approx. 15 x 20cm. Larger is fine, but smaller makes it difficult to wrap. You can also use rice or flour paper.
white cotton thread for tying the parcels
1/2 cup of soya sauce
1 tablespoon of sesame seeds crushed in a mortar & pestle
1 1/2 inch piece of ginger, minced
6 cloves garlic, minced
1 tablespoon of palm sugar
1 tablespoon of rice vinegar
2 Thai chillies, minced
1 tablespoon of vegetable oil
vegetable oil for frying
1. Make the marinade and taste it. It should have a sharp tangy, slightly hot and salty taste. Remember the taste will seep through the chicken so be much milder later.
2. Stick the chicken in it. Chickens can swim so don’t worry. Leave it for 20-30 minutes.
3. Prepare for lots of fiddly tying up of parcels with marinade dripping everywhere. Make sure the chicken is fully concealed in the parcel. You don’t want it coming out into the pan whilst frying. Use the cotton thread to tie it together.
4. Shallow fry the chicken in a wok on medium heat.They need approx. 20-30 minutes. The banana leaves should be brown in colour and almost scorched before the chicken is ready.
5. Serve with steamed rice or simply on it’s own as it is moist, succulent and full of flavour. A taste you will never forget :-)!
Here the parcels are not ready yet. By the time they were done, the parcels were light to dark brown in colour and the bottom of the wok was black from the leaked out parcel bits.