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Thai Chicken
300g Chicken breast, thinly sliced
12- 15 Lotus leaves or loquat leaves
2 Tbls. Yi Ren
2 tsp. Wolfberry seeds

Dipping Sauce:
1/4 cup sweet dark soy sauce
1 tsp. vinegar or apple cider
1/2 Tbls. white sesame seeds (roasted and crushed)

1 1/2 Tbls. sesame oil
1 tsp. plain flour
1 tsp. sugar
1 Tbls. fish sauce
2 Tbls. fresh milk
1/2 Tbls. white sesame seeds (roasted)
2 tsp. sweet dark soy sauce


Combine Seasoning in large bowl. Add chicken, Yi Ren and wolfberry seeds and toss well and leave aside to marinate for 10- 15 minutes.

Fold each lotus/loquat leaf into a cone and put in a piece of chicken. Tuck one end of the lotus/loquat leaf through the bottom of the cone. Wrap the other end round the chicken and tuck it through the opposite corner.

To make dipping sauce, mix sweet dark soy sauce and vinegar in bowl. Stir well and top with sesame seeds.

Heat 4 cups cooking oil in wok over medium heat till hot. Deep-fry the wrapped chicken parcels for 4-5 minutes, turning over once or twice.

Remove and drain well before serving with Dipping sauce.

Preparation Time: Serves:
Recipe Origin: Thailand
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