Gai Hor Bai Toey (Fried Chicken in wrapped Pandan Leaves)

Fragrant screwpine or pandan leaves add their subtle fragrance to this fried chicken. Pandan leaves can be bought in the Asian Grocery store. Look in the frozen section.

INGREDIENTS

• 2 lbs of chicken thighs (breast meat will work too)
• 20 Pandan Leaves
• Oil for deep frying

Marinade

• 2 tbsp of Light soya sauce
  
• 2 tbsp of oyster sauce
• 1 tsp of sugar
• 2 tsp of sesame oil
• 1 tsp of each of garlic and coriander root pounded together into a paste

Sauce

• 1 cup of distilled white vinegar
• 1/2 cup sugar
• 2 tbsp black soya sauce
• 1 tsp white sesame seeds, fried
• 1/4 tsp of salt

1. Debone chicken and cut thighs inro 4 pieces. Mix marinade and marinate the chicken meat for 3 hours. Mix sauce ingredients and set aside
2. Wrap 2 or 3 pieces of chicken with pandan leaves to form a bundle (see photo). Deep fry until fragrant.
   
3. Serve with dipping sauce and steamed rice. ( Omit pandan leaves if not available.
   

Chicken with Asparagus

Canned asparagus may be used instead of fresh, but will not require any cooking - simply add at the very end to warm through.

INGREDIENTS

• 4 large chicken breasts, boned and skinned
• 1 tablespoon ground cilantro
• 2 tablespoon olive oil
• 20 slender asparagus spears, cut into 3 - 4 inches length
• 1 1/4 cups homemade or canned chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

1. Split the chicken breasts into two natural fillets. Place each between 2 sheets of plastic wrap and flatten to a 1/4 inch thickness with a rolling pin. Cut into 1 inch diagonal strips. Sprinkle with cilantro and toss to coat.
2. Heat the oil in a large frying pan and fry the chicken very quickly in small batches for 3 -4 minutes, until lightly colored. Season each batch with a little salt and freshly ground pepper. Remove and keep warm while frying the rest of the chicken,
3. Add the asparagus and chicken stock to the pan and bring to boil. Cook for another 4 to 5 minutes or until tender.
4. Mix the cornstarch to a paste with a little cold water and stir into the sauce to thicken. Return the chicken to the pan and add lemon juice. Reheat and then serve immediately, garnished with fresh parsley.
   

Honeyed Citrus Chicken

This is a fat-free recipe great for summer entertaining served simply with salad greens and new potatoes. If you cut the chicken in half and press it flat, you can roast it in under an hour.
This serves 4.

INGREDIENTS

• 1 Chicken , weighing 4 1/2 lbs
• Salt and pepper
• 2 tablespoon chopped fresh tarragon
• 2 oranges, cut in wedges
• 2 tablespoon orange juice
• 1 teaspoon of cleared honey
• 1/2 cup stuffed olives, chopped

MARINADE

• 1 1/4 cups orange juice
• 3 tablespoon cider vinegar
• 3 tablespoon clear honey

SAUCE

• Handful of tarragon sprigs, chopped
• 1 cup fat-free ricotta cheese or strained plain yogurt

1. Put the chicken on a chopping board with the breast downwards. Cut through the bottom part of the carcass using poultry shears, making sure not to cut right through to the breast bone below.
2. Rinse chicken with cold water, drain, and place on a board with skin side uppermost. Press chicken flat, then cut off the leg ends.
3. Thread 2 long wooden skewer through the bird to keep it flat. Season the skin
4. Put all the marinade ingredient, except the orange wedges, in a shallow, nonmetallic dish. Mix , then add the chicken. Cover and chill for 4 hours, turning the chicken several times.
5. To make the sauce, mix all the ingredients and season. Spoon into a serving dish, cover and chill.
6. Transfer the chicken and the marinade to a roasting pan. open out the chick and place skin side downward. Tuck the orange wedges around the chicken and roast in a preheated oven at 400 degrees F for 25 minutes. Turn the chicken over and roast for another 20-30 minutes. Baste until the chicken is browned and the juices run clear when the thickest part is pierced with the point of a sharp knife. Garnish with tarragon and serve with sauce.

Enjoy....