chicken wrapped in pandan leaves


Marinated Chicken wrapped in Pandanus Leaves
(Gai Bai Toey)
250 g boneless chicken breasts
1 tsp sesame seeds
1 tsp sesame oil
1 tsp Thai fish sauce
1 tsp oyster sauce
1 tsp light soy sauced
1 tsp chopped coriander root (cilantro)
1 tsp chopped garlic
pepper a pinch, ground
pandanus leaves
1. Marinate the chicken with all the ingredients mixed together for 15 minutes.
2. Wrap the marinated chicken in pandan parcels, and deep fry until golden brown, in a medium hot oil. Serve with *sesame sauce.
*Sesame sauce. Boil 1 tbsp sesame oil, 1/2 cup tamarind juice, 2 1/2 tbsp sugar, 1 tbsp oyster sauce, 1 tbsp Thai fish sauce and 1 tsp sesame seeds.
Serves: 4
Preparation: 30 mins
cooking time: 20 mins
When deep frying the chicken it is best to use a gadget, a flat wire colander the one with a bamboo handle to prevent the pandan parcel from moving around and tearing up. If the oil is as hot as instructed it doesn’t take much time to fry it.
I intended to wrap the chicken completely in pandanus leaves but I don’t know how to so this is a very easy alternative. All you have to do is cut about 4 inches long pandanus leaf, fold to mark divisions. Cut along the lower half of the leaf for easier folding. Fold the leaf resembling a box then using a thin sharpened stick, secure the ends together.

pandanus folding part 1


pandanus folding part 2


pandanus folding part 3