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CHICKEN WRAPPED IN PANDAN LEAVES (GAI HAW BAI TOEY)
Originally from Bangkok chicken wrapped in pandan leaves is a popular starter in most Thai restaurants around the world. The pandan leaves give a vibrant aroma as well as keep the fried chicken juicy and moist inside.
These are guaranteed to be a hit with your dinner guests as they taste as good as they look. Usually the pandan leaf is used to make desserts in Thailand, however here its fragrant smell combined with the bite sized fried chicken inside it make an ideal party hors-d'oeuvre.
Pandan leaves are also used as a natural food colouring agent and as well as to make food fragrant, such as pandan essence. The pandan plant is found growing all over Southeast Asia and is commonly used to flavour Jasmine rice.
For those who have never eaten this before, it can be quite a challenge to figure out whether the pandan leaves are actually meant to be eaten or not? The simple answer is no, as these wiry leaves will certainly not add anything to your palette!
INGREDIENTS (FOR FOUR PEOPLE)
- 400g chicken breast
- 200g pandan leaves
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons palm sugar
- 1 teaspoon pepper
- 2 tablespoons sesame oil
- 1 tablespoon Thai coriander root (or 1 tablespoon coriander seed)
- 1 tablespoon minced Thai garlic
These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have. All our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products. Using fresh Thai produce will ensure you get an authentic taste.
MORE ABOUT THIS RECIPE
Preparation Time: 20 minutes
Cooking Time: 2 hours, 10 minutes
Ready In: 2 hours, 30 minutes
- If the pandan leaves have any roots on them, remove these and clean the leaves. Let them dry out.
- While the pandan leaves are drying, use a pestle and mortar to pound the Thai garlic, Thai Pepper and Thai coriander root until you get a fine paste.
- Dice the chicken into small pieces, and then mix it with the paste you’ve just made. Also add the light soy sauce, oyster sauce and sesame oil. Leave this to marinate for a couple of hours.
- Using this video and image below as a guide wrap the chicken with the pandan leaves, making sure all the chicken is totally wrapped.
- Put all the wrapped chicken in a steamer and steam them over boiling water for about 10 minutes.
- To make the dipping sauce, in a small bowl add the sugar, soy sauce, water and salt. Keep stirring until the sugar has dissolved. You can top this with toasted sesame seeds.
- After steaming cook the chicken wrapped in pandan leaves in oil over a medium heat.
Amount per serving
- Calories: 218kcal
- Protein: 15g
- Fat: 10g
- Saturated fat: 10g
- Carbohydrate: 18g
- Fiber: 0.3g
- Sodium: 469mg
- Cholesterol: 54mg
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