- 300 g chicken thigh fillets, minced
- generous pinch of both salt and pepper
- 2 cloves garlic, finely chopped
- 4 cm piece of ginger, finely sliced
- 2 tbsp soy sauce
- 4 stems acacia herb (cha-om), roughly sliced
- 10 Thai basil leaves
- 1 lemongrass stem, white part only, finely chopped
- 2 spring onion, sliced
- 3 whole red chillies
- 3 whole green chillies
- 5 betel leaves, finely sliced
- 5 saw-tooth coriander leaves, sliced
- 1 tbsp palm oil
- pinch of corn flour
- 2 banana leaves (60 cm in length each)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large mixing bowl, place the chicken mince. Season with salt. Add the garlic and ginger. Use your hands to combine the ingredients. Add the soy sauce. Set aside for 5 minutes to marinate. Add the remaining ingredients, except for the banana leaves. Mix well. Set aside and allow the flavors to infuse for 15 minutes.
Meanwhile, place the banana leaves on the chargrill over medium heat for 1 minute each side (this softens them so they're workable).
Place one leaf, shiny side down, vertically on a clean work surface. Place the other leaf, shiny side down, horizontally across the middle of the other leaf, forming a cross.
Transfer the chicken mixture to the middle of the leaves. Flatten then fold the leaves into a parcel, one side at a time.
Chargrill over medium-high heat, first with the seam-side down, for 15 minutes each side. Cut the leaves open and serve with sticky rice.