Acehnese-style Stuffed Chicken in Pandan Leaves

Ingredients

In the original Thai dish "Kai ho bai toei," the chicken is marinated with Thai spices such as fish sauce, oyster sauce, and soy sauce. However, in the Acehnese adaptation, the marinade is made with Acehnese spices like turmeric, galangal, lemongrass, and shallots. Additionally, the stuffing in the Acehnese version includes Acehnese herbs like kaffir lime leaves, Thai basil, and coriander. The cooking method remains the same, either grilling or steaming the chicken wrapped in pandan leaves. We alse have the original recipe for Kai ho bai toei, so you can check it out.

• 4 chicken breasts (boneless and skinless) 4 chicken breasts (boneless and skinless)
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 2 tablespoons galangal paste 2 tablespoons galangal paste
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 4 shallots, finely chopped 4 shallots, finely chopped
• 8 pandan leaves 8 pandan leaves
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 4 sprigs Thai basil, finely chopped 4 sprigs Thai basil, finely chopped
• 4 sprigs coriander, finely chopped 4 sprigs coriander, finely chopped
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 50g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, galangal paste, lemongrass, and shallots to make the marinade.
2. 2.
   Cut each chicken breast horizontally to create a pocket for the stuffing.
3. 3.
   Rub the marinade all over the chicken breasts, making sure to coat them evenly. Allow the chicken to marinate for at least 1 hour in the refrigerator.
4. 4.
   In a separate bowl, mix together the kaffir lime leaves, Thai basil, and coriander to make the stuffing.
5. 5.
   Take a pandan leaf and fold it in half lengthwise. Place a marinated chicken breast on top of the folded leaf.
6. 6.
   Stuff the chicken breast with the herb mixture, then fold the pandan leaf over the chicken to enclose it.
7. 7.
   Repeat the process for the remaining chicken breasts.
8. 8.
   Preheat a grill or steamer.
9. 9.
   If grilling, place the wrapped chicken on the grill and cook for about 15-20 minutes on each side, or until the chicken is cooked through.
10. 10.
    If steaming, place the wrapped chicken in a steamer and steam for about 20-25 minutes, or until the chicken is cooked through.
11. 11.
    Remove the pandan leaves before serving.
12. 12.
    Season with salt and pepper to taste.
13. 13.
    Serve hot and enjoy!

Treat your ingredients with care...

• Pandan leaves — Make sure to rinse the pandan leaves thoroughly before using them to remove any dirt or debris. To make the leaves more pliable, you can briefly blanch them in boiling water before wrapping the chicken.

Tips & Tricks

• If you can't find fresh pandan leaves, you can use frozen ones. Thaw them before using.
• For an extra burst of flavor, you can add a small amount of shrimp paste to the marinade.
• If grilling, baste the chicken with a mixture of coconut milk and turmeric for added richness.
• Serve the Stuffed Chicken in Pandan Leaves with a side of steamed rice and a spicy sambal sauce for a complete Acehnese meal.
• Leftovers can be refrigerated and enjoyed the next day. Reheat them in a steamer or microwave for a quick and delicious meal.

Serving advice

Serve the Acehnese-style Stuffed Chicken in Pandan Leaves as a main course dish. Garnish with fresh herbs and serve with steamed rice and a side of sambal sauce for an authentic Acehnese experience.

Presentation advice

Arrange the Stuffed Chicken in Pandan Leaves on a platter, allowing the vibrant green color of the pandan leaves to shine through. Garnish with fresh herbs and serve with a wedge of lime for an added touch of freshness.