Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

Name: Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
Yield: 4 servings
Cuisine: American
Ingredients: 1 thigh Chicken thigh; 5 Pandan leaves (called "bai toey" in Thai); 4 Cilantro root; 1 clove Garlic; 1 piece Ginger; 2 tbsp Toasted sesame seeds; 1 tbsp Fish sauce; 1 tbsp Milk; 1 pinch Umami seasoning; 1 Egg white; 1 Sweet chilli sauce; 6 Peanuts; 1/2 Cucumber

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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

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Ingredients

4 servings

1thigh Chicken thigh
5Pandan leaves (called "bai toey" in Thai)
4Cilantro root
1 cloveGarlic
1 pieceGinger
2 tbspToasted sesame seeds
1 tbspFish sauce
1 tbspMilk
1 pinchUmami seasoning
1Egg white
1Sweet chilli sauce
6Peanuts
1/2Cucumber

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Steps

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.