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Ingredient
Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
Introduce
Chef :
cookpad.japanGai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
A long time ago, I learned how to make this dish from a cookbook by Vasana Takeshita. It was so tasty! The amounts of ingredients are from memory , but when I steam them up, they taste just like the real thing.
Ingredient
Food ration :
4 servings
1 clove
Garlic
1 piece
Ginger
2 tbsp
Toasted sesame seeds
1 tbsp
Fish sauce
1 tbsp
Milk
1 pinch
Umami seasoning
6
Peanuts
1/2
Cucumber
Cooking instructions
* Step 1
Crush the garlic, and ginger with a mortar and pestle.
* Step 2
Grind the sesame seeds to a 80-90 percent grind.
* Step 3
Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and nampla, and stir it up.
* Step 4
Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend.
* Step 5
Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion.
* Step 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.
* Step 7
Steam in a steamer.
* Step 8
Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then it's ready.
* Step 9
Once the chicken finishes steaming, it's done! Unwrap the chicken, dip it in the sauce, and enjoy.
* Step 10
Here is what they look like steamed.
* Step 11
These are "bai toey" or pandan leaves.
Note: if there is a photo you can click to enlarge it
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