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    Gai Hor Bai Toey (Thai Chicken in Pandan Leaves)

    Uploaded by

    Briones Paula Mae
    This recipe is for Thai chicken in pandan leaves. It involves marinating chicken pieces in a paste of garlic, coriander, white peppercorns, soy sauce, sugar, cooking wine, sesame oil and milk. The chicken is then wrapped in pandan leaves and fried until browned. A sauce is made separately by simmering water, soy sauce, sugar and ginger. The fried chicken packets are served topped with the sauce and toasted sesame seeds.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Gai Hor Bai Toey (Thai Chicken in Pandan Leaves)

    Uploaded by

    Briones Paula Mae
    32 views2 pages
    This recipe is for Thai chicken in pandan leaves. It involves marinating chicken pieces in a paste of garlic, coriander, white peppercorns, soy sauce, sugar, cooking wine, sesame oil and milk. The chicken is then wrapped in pandan leaves and fried until browned. A sauce is made separately by simmering water, soy sauce, sugar and ginger. The fried chicken packets are served topped with the sauce and toasted sesame seeds.

    Original Description:

    Thai cuisines

    Original Title

    THAI CUISINE

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    © © All Rights Reserved

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    This recipe is for Thai chicken in pandan leaves. It involves marinating chicken pieces in a paste of garlic, coriander, white peppercorns, soy sauce, sugar, cooking wine, sesame oil and milk. The chicken is then wrapped in pandan leaves and fried until browned. A sauce is made separately by simmering water, soy sauce, sugar and ginger. The fried chicken packets are served topped with the sauce and toasted sesame seeds.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    32 views2 pages

    Gai Hor Bai Toey (Thai Chicken in Pandan Leaves)

    Uploaded by

    Briones Paula Mae
    This recipe is for Thai chicken in pandan leaves. It involves marinating chicken pieces in a paste of garlic, coriander, white peppercorns, soy sauce, sugar, cooking wine, sesame oil and milk. The chicken is then wrapped in pandan leaves and fried until browned. A sauce is made separately by simmering water, soy sauce, sugar and ginger. The fried chicken packets are served topped with the sauce and toasted sesame seeds.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    THAI CUISINE

    GAI HOR BAI TOEY ( THAI CHICKEN IN PANDAN LEAVES)

    Ingredients

     500 grams (half kilo) chicken legs and thighs (DO NOT USE CHICKEN BREAST)
     1 1/2 tablespoons chopped coriander or wansuy leaves and stems
     1 1/2 tablespoons garlic (minced)
     3/4 teaspoon white peppercorns
     1 tablespoon Brown sugar
     2 tablespoons soy sauce
     1 tablespoon chinese cooking wine
     1 tablespoon sesame oil
     1 tablespoon milk
     30 pandan leaves, cleaned well

    Sauce

     4 tablespoons water
     2 teaspoons soy sauce
     2 tablespoons brown sugar
     a small slice (about 1/2 teaspoon) :ginger:
     1 teaspoon toasted sesame seeds

    Directions

    1. Cut the chicken into 2″ chunks, leaving the skin on.


    2. Smash the garlic, peppercorns & cilantro/coriander roots together in a stone mortar and
    pestle to make a paste.
    3. Transfer to a bowl. Add soy sauces, sugar, cooking wine, sesame oil and milk. Mix well.
    4. Add the chicken and mix well. Cover and marinate for an hour or more in the
    refrigerator.
    5. Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside
    (optional).
    6. In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5
    minutes.
    7. When the chicken is finished marinating, create little ‘pandan-leaf’ packets. Add one
    piece of chicken per leaf packet.
    8. Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.
    9. Top the sauce with the sesame seeds and serve.

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