Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
A long time ago, I learned how to make this dish from a cookbook by Vasana Takeshita. It was so tasty! The amounts of ingredients are from memory , but when I steam them up, they taste just like the real thing.
These are ordinarily deep-fried after steaming, but since they aren't coated in any flour, the oil tends to spatter quite a bit. However, they are very delicious this way, too. Recipe by Etemon
Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
A long time ago, I learned how to make this dish from a cookbook by Vasana Takeshita. It was so tasty! The amounts of ingredients are from memory , but when I steam them up, they taste just like the real thing.
These are ordinarily deep-fried after steaming, but since they aren't coated in any flour, the oil tends to spatter quite a bit. However, they are very delicious this way, too. Recipe by Etemon
Cooking Instructions
- 1
Crush the garlic, and ginger with a mortar and pestle.
- 2
Grind the sesame seeds to a 80-90 percent grind.
- 3
Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and nampla, and stir it up.
- 4
Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend.
- 5
Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion.
- 6
Return the chicken to the marinade, and for best results, let it sit in the refrigerator for a day. If you're in a hurry, marinate for at least 30 minutes.
- 7
Steam in a steamer.
- 8
Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then it's ready.
- 9
Once the chicken finishes steaming, it's done! Unwrap the chicken, dip it in the sauce, and enjoy.
- 10
Here is what they look like steamed.
- 11
These are "bai toey" or pandan leaves.
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