Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, gai hor bai toey (thai pandan-wrapped chicken). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) is something that I’ve loved my entire life. They’re fine and they look wonderful.

Gai Hor Bai Toey [ไก่ห่อใบเตย] Succulent fried Chicken and Thai Marinade, wrapped in Pandan Leaves, to give a mind-blowing- unique blend of aroma and spice. Total time is not inclusive of Marination / Refrigeration. The Recipe Intro images and Video on how to make Thai Pandan Chicken. Also how to wrap Pandan Chicken.

To get started with this recipe, we must prepare a few ingredients. You can have 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):

1. Prepare 1 thigh Chicken thigh
2. Prepare 5 Pandan leaves (called "bai toey" in Thai)
3. Prepare 4 Cilantro root
4. Make ready 1 clove Garlic
5. Make ready 1 piece Ginger
6. Prepare 2 tbsp Toasted sesame seeds
7. Get 1 tbsp Fish sauce
8. Prepare 1 tbsp Milk
9. Take 1 pinch Umami seasoning
10. Make ready 1 Egg white
11. Take 1 Sweet chilli sauce
12. Get 6 Peanuts
13. Take 1/2 Cucumber

Thai Pandan Chicken Recipe - Artful, Aromatic Cooking. Thai chicken wrapped in (Pandanus) leaves is a frequently ordered item at Thai Restaurants. They make great hors-d'oeuvres and can also be served as a side dish. The pandan leaf /screw-pine leaf is an integral ingredient in a lot of South East Asian cooking, from sweets to savories..

Instructions to make Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken):

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.

They make great hors-d'oeuvres and can also be served as a side dish. The pandan leaf /screw-pine leaf is an integral ingredient in a lot of South East Asian cooking, from sweets to savories.. Roast Thai Pandan Chicken (Gai Hor Bai Toey) This dish is a classic and perennial favourite. I roasted this instead of the traditional way of steaming and deep frying the chicken. Everything from sweets to savouries can taste so much better with the addition of pandan leaves.

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