Gai Hoh Bai Toey
Chicken in Pandan Leaves
This is a simply-thai.com - thai market online recipe.
Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! Ingredients
1lb chicken breast
5 pandan leaves Marinade
2 tbs oyster sauce
2 tbs coconut milk
1 tbs fish sauce - nam pla
1 tbs sesame oil
2 tbs chopped garlic
1 tbs chopped ginger
a large pinch of freshly ground black pepper
2 tbs rice flour
1 fresh pandan leaf, chopped small.
Sauce
2 tbs of palm sugar
5 tbs of rice vinegar
pinch sea salt
2 tbs finely sliced Thai chile peppers.
Method
1. Mix the sauce ingredients, and cut 1lb of chicken breast meat into largish bite sized pieces
2. marinade in the sauce for about 2-3 hours. The pieces of chicken are then wrapped in the leaves: this can be done in several ways, but the simplest is to form a square of leaf, put the chicken in the center, pick up the corners and secure with a wooden toothpick. Sauce
The sauce is a variation on the popular prik dong (pickled chilies)
1. mix two tablespoons of sugar in 5 tablespoons of rice vinegar
2. Simmer in a small saucepan, and reduce to about half its volume.
3. Add a pinch of salt and a couple of tablespoons of finely sliced mixed Thai chile peppers.
4.Transfer to a suitable serving bowl and allow to cool.
The wrapped chicken is steamed (in any available steamer) for about 10 minutes, after which time the leaves should be soft, and then deep fried in hot oil until the chicken is fully cooked (takes a couple of minutes).
Serving
This is essentially Thai finger food: you can eat it by holding the pandan leaf and taking the piece in your mouth, or use the toothpick to pick it up, or of course use chopsticks or western style table utensils. You can if you prefer keep the steamed parcels in the fridge until you are ready to heat and serve. | 
