chicken wrapped...

in pandan leaves or gai hor bai toey in Thai...

I was lucky to be able to get some fresh pandan leaves from Asian market last week. I used some to make ice-cream and sorbet, but I didn't think about using them in savory dish. Until someone asked me if they can be use for something else. I suddenly thought about this deep fried chicken wrapped.
This chicken is very tasty as it needs to marinate in the fridge overnight before wrap in pandan leaves. Then they go into a steamer, and then deep fried. Pandan leaves give a unique aroma to the chicken as they steam and deep-fried together. The flavor is delicate and as important to Asians as vanilla is to Westerners.
It was my favorite appetizer while I was still living in Thailand. I hardly find this dish available on the menu here, due to lack of fresh pandan leaves, I believe. No body taught me how to make it. Living away from my country gives me the opportunity to experiment and find my own way of cooking.
Darlene from Blazing Hot Wok is a founder and hosting Regional Recipes this month. I'd like to join her this recipe, and share our Thai cuisine with others people.
- 1/2 lb. chicken breast tender, cut into bite-sized chunks
- 4 garlic cloves, minced
- 1 cilantro root, crushed
- 1 tb. ginger, minced
- 3 tb. brown sugar
- 1 ts. white pepper
- 1 ts. red chili powder
- 1 tb. corn starch
- 1 tb. sesame seeds, roasted
- 1 tb. sesame oil
- 2 tb. oyster sauce
- 2 tb. coconut milk
- 1/4 cup light soy sauce
- 8-10 pandan leaves

1. Mix all ingredients together to make the sauce, except chicken and pandan leave.
2. Marinate chicken in the sauce, cover and refrigerate overnight.
3. Wrap 2 or 3 pieces of chicken in pandan leaf, secure with toothpick. Repeat this process for the remaining chickens.
4. Steam the chicken for 5 minutes, then deep fried for 3-5 minutes.


Darlene said...

Thip, I'm so glad you are participating! And it's a wonderful submission! I've never seen pandan used in restaurants here either, but it is such a wonderful flavor. I found an alcohol based pandan flavoring essence, which I used like vanilla in a cake. But the leaves are very hard to come by here in Portland.

It's also a nice touch to use the cilantro root. That's also hard to find here, so I have to grow my own. But that means I only have it available during the warmer months :-(

Happy Holidays!

Manggy said...

Oh, ha ha ha! This was to be my other entry to Regional Recipes (I cooked it the same day as the Phrik Khing). Yours are automatically better, since it has red chili powder! Looks beautiful and delicious!

Vanillaorchid said...

Just thinking about this last week when I saw it in the Thai cooking book.

I have to say again that I would love to have lunch or dinner at your home hehehe.

Weyn Cueva said...

My mother usually puts it inside the chicken when roasting :)
Here in the Philippines, we're lucky to have pandan-wrapped chicken sold at the supermarket, but of course making them at home makes them more tasty :D

Y said...

Thip, that looks sooo good! I have a pandan plant, which I use to flavour coconut rice, but wouldn't have thought of using it like this.

We Are Never Full said...

whoa... this looks wonderful. i've always wanted to taste/use pandan but have yet to. this is inspiring!

Thip said...

Thanks, Darlene. I'm going to check the round-up on your site now.

Mark, you did a good job on both dishes. I'm impress.

Om, you can wrap it with aluminum foil if you can't find pandan leaves. Just add some drops of pandan extract when you marinate the chicken.

Weyn, that's a great idea.

Y, it smells and tastes really good with pandan leaves. You should try it since you have the plant--I'm jealous.

We are never full, please.

Peko-P said...

I live in Kyoto and we have a lot of really great food here. But I really miss Thai food. The combination of flavors has to make it among the most sophisticated cuisines in the world. This looks wonderful. You make me want to get on an airplane and fly to Thailand and eat, eat, eat!


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