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Gai Hor Bai Toey Deep-fried chicken in pandan leaves (2pp) Ingredients: For the chicken: 275 gr. chicken breast, cut into bite-size pieces 4 tsp. white soya sauce 1/2 tbsp. palmsugar 4 tsp. sesame oil 1/2 tbsp. whole black peppercorns 1/2 tsp. salt or to taste 5 cloves of garlic 8 strips of pandan leaf, cut 4cm wide oil For the sauce: 4 tsp. dark soya sauce (kecap manis) 1/2 tbsp. white soya sauce 1/2 tsp roasted sesame seeds, crushed 1 tsp. palmsugar 1 tsp. rice vinegar Preparation/method: Cut the meat in bite-size pieces. Pound together in a mortar the peppercorns, the garlic, the white soya sauce, the palmsugar and the sesame oil until its mixed well into a marinate. Add the chicken and let it marinate for at least 1 hour. Then wrap the chicken in the pandan leaves. Heat in a wok the oil and deep-fry the parcels until the chicken is cooked. Mix all ingrediënts fot the sauce and serve it with the chicken parcels.
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