Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, gai hor bai toey (thai pandan-wrapped chicken). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
In a wok, heat oil and deep-fry chicken until thoroughly cooked. In a small pot, mix all ingredients and bring to boil. Continue cooking until sauce is reduced to a thick gravy.
Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook gai hor bai toey (thai pandan-wrapped chicken) using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken):
- Make ready 1 thigh Chicken thigh
- Take 5 Pandan leaves (called "bai toey" in Thai)
- Make ready 4 Cilantro root
- Take 1 clove Garlic
- Make ready 1 piece Ginger
- Get 2 tbsp Toasted sesame seeds
- Prepare 1 tbsp Fish sauce
- Get 1 tbsp Milk
- Take 1 pinch Umami seasoning
- Get 1 Egg white
- Make ready 1 Sweet chilli sauce
- Get 6 Peanuts
- Prepare 1/2 Cucumber
Gai haw bai toey is a Thai dish of fried chicken wrapped in pandan leaves. Each piece of chicken is wrapped in pandan or screwpine leaf that give them this wonderful taste and aroma and keeps the meat juicy even after being deep fried. Thai Chicken In Pandan Leaves Recipe (Gai Hor Bai Toey). The fragrant morsels of boneless chicken are wrapped in pandan / screwpine leaf, which imparts its earthy floral flavour to the natural savoury sweet salty spice notes of the marinated chicken..
Steps to make Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken):
- Crush the garlic, and ginger with a mortar and pestle.
- Grind the sesame seeds to a 80-90 percent grind.
- Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and nampla, and stir it up.
- Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend.
- Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion.
- 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.
- Steam in a steamer.
- Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then it's ready.
- Once the chicken finishes steaming, it's done! Unwrap the chicken, dip it in the sauce, and enjoy.
- Here is what they look like steamed.
- These are "bai toey" or pandan leaves.
Satisfying with a tender moist chew to texture.. . . Nangfa Thai Kitchen More details in profile & blog. [Thai Food] Chicken in Pandanus Leaves (Gai Hor Bai Toey) This is a delicious menu and many people like it. The chicken is seasoned with various spices and i. Remove and drain; Serve with the prepared dipping sauce; Prepare the dipping sauce by adding all dipping ingredients in the sauce pan. Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) Pandan, the aromatic leaves of a perennial grass, are wrapped around chunks of coconut-milk-marinated chicken, steamed, and finally deep-fried in.
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