Volcano Chicken

This Recipe Used:
Thai Seafood Sauce and Red Curry Paste

About

Ingredients

  • 1 kg Chicken Thigh Meat, deboned (slices)
  • 20 pieces Greaseproof paper (18cm square each)
Chicken Marinade Ingredients
  • 1 Pkt Dancing Chef Thai Seafood (Choo Chee) Sauce
  • 1½ tbsp. Dancing Chef Red Curry Paste
  • 5 cloves Garlic (minced)
  • 3 tbsp Coriander roots (minced)
  • 1 tbsp Black Pepper
  • 2 tbsp (to taste) Honey
  • 4 tbsp Water
  • 3 tbsp Yoghurt

Directions

  1. Marinate Chicken slices with the above Chicken Marinade Ingredients for about 3-4 hours in the fridge.
  2. Wrap the well-seasoned chicken pieces with grease proof paper into an envelope parcel. Brush evenly with some cooking oil. Pre-heat shallow fry plan, seal and brown chicken parcels thoroughly with some oil.
  3. Transfer the wrapped sealed parcels into the Microwave to cook for further 7 to 8 minutes. (Timing is for each batch weighs about 400g)
  4. Serve and enjoy wrapped parcel Volcano Choo Chee Chicken while hot.

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