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Gai Hor Bai Toey (Chicken in Pandanus Leaves)
by Debbie Elkind
Magazine Issue: U.S. Vol. 5.4
Gai Hor Bai Toey
(Chicken in Pandanus Leaves)

If you can't get pandanus leaves or don't want to fry the chicken, this dish is also excellent when the marinated chicken is baked, covered, for about 30 minutes. If you do use leaves, be sure to remove them before serving, as they aren't edible.

(serves 4)

1 cup chicken breast cut into 20 equal-sized pieces
20 pandanus leaves
4 T roasted sesame seeds
1 t ground black pepper
1 cup of oil

SAUCE
1 T light soy sauce
1 T tapioca flour
1 T sesame oil

Put chicken in a bowl, add sauce ingredients and mix well. Marinate at least 10 minutes. Then add the sesame seeds and pepper, and mix well.

Wrap each piece of chicken in a pandanus leaf, cutting off the ends if too long. The chicken can be stored in the refrigerator until ready to fry.

Put oil into pre-heated wok, and turn to medium heat. When oil is hot, add chicken pieces, frying until cooked through - about five minutes. Drain on kitchen paper and serve immediately (ideally with a sweet chili dipping sauce).

Cross References:
See Krong Tord Gratium (Fried Spare Ribs with Garlic)
Nam Jim Gai (Sweet Chili Dipping sauce)

Original Source:
Thai Me Up

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