[colorful fried chicken] Thailand's top restaurant's front dish [first on the Internet] honey peach love nutritionist's private chef recipe-Chinese Food-best chinese food recipes-cooking food

[colorful fried chicken] Thailand's top restaurant's front dish [first on the Internet] honey peach love nutritionist's private chef

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Chicken wrappin panden leaves. It's a top Thai Kitchen. There's only a front dish. Ordinary tourists to Thailand should not have tasted this dish. It's no secret to make this Thai recipe public today. The whole network starts. Baidu also can't find the recipe.

Cooking ingredients

main ingredients:612

drumsticks:6

colorful leaves / Banlan leaves:36

lemon leaves to stem and cut:6 pieces

plate, knife and fork:612 sets

dip:8

Thai sweet and spicy sauce:a few

tomato and yoghurt sauce:a few

Cooking Steps

Step1:Find a big bowl. Add pepper, curry, cornstarch and oyster sauce to the recipe.

Step2:Add black sesame and white sesame. Stir evenl

Step3:Mixed sauce. Chicken leg meat boneles

Step4:Cut each chicken leg into six pieces. Put in the sauce and grasp well.

Step5:Lemon leaves. Stem removal. Slicin

Step6:Put it in the chicken. Mix well (forgot to take the picture. Use the picture of the chicken breast before. Instead). Cover the plastic wrap and marinate in the refrigerator for 24 hours.

Step7:The next day, take it out of the refrigerator. Pour 2 tablespoons of honey. Wrap around the drumsticks. Provide a sweet taste.

Step8:The leaves are washed clean.

Step9:Drain each piece. Otherwise, the water will splash when it is fried.

Step10:Wrap SMALL zongzi. The Banlan leaves are funnel-shaped. One side is long and the other side is short. The root of the colorful leaves is short. They are stacked on the other side.

Step11:A piece of chicken with meat, as shown in the picture.

Step12:Cover the leaves on both sides. Cover the chicken. As shown in the figure.

Step13:From the side.

Step14:The short side. Don't move. It's on the long side. It's wrapped along the contour. At last, the tip of the blade is inserted into the blade. When it comes to the short side, it's completely overlapped. Once it's tightened, it's fixed. Just. Try it on your own. I can't shoot the process alone.

Step15:It's a lot. There's not enough leaves.

Step16:Hot fryer. Put in the oil.

Step17:Equal temperature 150 ° C. turn to medium and small fire. Ready to explod

Step18:My pot is small, fuel-efficient, and I fry 46 in one pot.

Step19:After frying. The color is like this. The colorful leaves are crispy. The fragrance is charming and warm. I use the oil absorbent paper on the basket. It's perfect for this kind of explosive

Step20:The bag is good. It's not spread

Step21:Open the colorful leaves and taste the mini triangle chicken zongzi.

Step22:It's delicious. First, honey, sesame, curry, white pepper, chicken leg meat. No wood at all. It's QQ to bite the chicken skin. It's so delicious. No wonder it's the front dish of Thailand's top restaurants.

Step23:And the Thai flavor of lemon leaves. Absolutely. Like sour appetizer. Ingredients sweet and spicy sauce. Dip in it. It's also great. Appetizer.

Step24:I didn't have enough beautiful leaves. I bought 18 pieces of Banlan leaves at the beginning. I wrapped the rest of the chicken leg meat in tin paper.

Step25:Well wrapped. No air leakage.

Step26:Advanc

Cooking tips:I cook a large amount. Generally, I eat 34 appetizers at most. So, according to my formula proportion, it's more appropriate to reduce the quantity of 34 orders. Of course, we love to eat very much. Keep peeling and eating. After a while, the disc. There are a lot of beautiful leaves left. The fragrance is still fresh. Chew and keep the fragrance. There are skills in making delicious dishes.