Ingredients:
Chicken – 500 gms, boneless, chopped into bite-sized pieces
Palm Leaves – 16
Oil
For the Marinade:
Soy Sauce – 2 tblsp
Oyster Sauce – 1 tblsp
Sugar – 1 tsp
Sesame Oil – 2 tsp
Garlic – 2 cloves
Coriander Roots – 3
For the Sauce:
White Sesame Seeds – 1 tsp
White Vinegar – 1 cup
Sugar – 1/2 cup
Black Soy Sauce – 2 tblsp
Fish Sauce – 1 tsp
Method:
1. Grind the garlic and coriander roots together to a paste.
2. Mix all the marinade ingredients along with the garlic-coriander paste.
3. Rub into the chicken and keep aside in the fridge for 3 hours.
4. To make the sauce, fry the sesame seeds in a pan for 2 minutes.
5. Mix the remaining sauce ingredients in a bowl and add the sesame seeds.
6. Keep aside.
7. Wrap each palm leaf around the 2 or 3 chicken pieces to form a bundle and secure with a toothpick.
8. Heat oil in a frying pan and deep fry the chicken wrapped in palm leaves for 5 minutes.
9. Remove and drain excess oil.
10. Serve hot with sauce and plain rice.
