Tuesday, September 10, 2019

Thai Pandan Chicken/ Gai Hor Bai Toey

Thai Pandan Chicken / Gai Hor Bai Toey is a very famous Thai dish in any Thai Restaurant. You can even order this dish from some Chinese restaurant too.  It is our family favourite and I do cook this occasionally when there are plenty of pandan leaves discard after prunning from my lil space (small cemented area for gardening which I called my lil space) .   Homegrown pandan leaves as wraps for this chicken dish.  Great to serve when you have guests to dinner as I am sure your guests will be impressed by the skill in the way you present the chicken dish. Not only it tastes good and aromatic but it shows skill in food presentation. Now with many YouTubers showing the technique on how to wrap this parcel of food, it has made wrapping the chicken meat with pandan leaves so much easier. I remembered how I used to wrap the chicken meat with the pandan leaves using short bamboo skewers or toothpicks to help keep the chicken meat inside the pandan leaves.

 marinate the chicken pieces with the 
marinade spices like shallots, garlic, ginger,lemongrass
coriander roots, palm sugar and not to forget the
Thai fish sauce and oyster sauce

blend this aromatics in a chopper till fine

pandan leaves from my lil space

 a beautifully wrapped parcel of chicken pieces

after wrapping, cut off the tail part leaving an inch

this is a finger-licking good Thai Pandan Chicken
love it and will be making this again when the
prunning comes

Thai Pandan Chicken Recipe - adapted from YouTuber Spice N Pans


420g of chicken thigh (can be replaced with chicken breast/fillet) cut into 1.5 inches cubes

16 pieces of pandan (screwpine) leaves 

Marinade ingredients
*blend the ingredients fine  (A)
2 stalks of lemongrass (use only the white part) 
3 cloves of garlic 
3 pieces of shallots 
12g of young ginger 
3 coriander roots
(B) added to (A)
15g of palm sugar (can be replaced with brown sugar/white sugar) 
1 tablespoon of sesame oil 
2 tablespoons of fish sauce (can be replaced with light soy sauce) 
1 tablespoon of oyster sauce 
2 tablespoons of coconut milk

Cut chicken fillets into 1.5 inches cubes, set aside.  Blend ingredients (A) into fine paste, add in ingredients(B) into a marinade sauce.  Season the chicken pieces with the marinade sauce for at least 30 mins or overnight for better flavour.

Wrap the marinated chicken pieces with the pandan leaves as shown by You tuber Spice N Pans.
 Click link to see how it is being done.

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