Thursday, February 2, 2012

GAI HOR BAI TOEY (Fried Marinated Chicken Wrapped in Pandan Leaves)

Recipe adapted from Chef Surapol Sri-Aim
We love this dish but i make this only on special occasion or when i crave for some. Making this is time consuming but the good thing w/ this dish you can make a lot and freeze the rest.

Pandan Leaves for those who aren't familiar with pandan, this can be used for both savory and sweet dishes. It's floral with a hint of citrus. I love the smell of pandan leaves.

Serves 8

1 1/2 lbs. Chicken legs, boneless, cut into chunks
2 T soy sauce
2 T Oyster sauce
2 T Knorr Seasoning *
2 T Catsup
1 T Sesame Oil
1 T Chinese wine/ White wine or Rice wine
2 T sugar
1 T Milk
1 T garlic minced
1/4 C cilantro roots (cilantro leaves and stalk are good)
1 T white pepper
8 to 10 pcs. Pandan leaves to wrap the chicken
Oil for frying
For sauce : soy sauce and chili sauce

Mix all ingredients except the chicken pieces and the pandan leaves. Pulse the ingredients in your food processor until ingredients are mixed and pureed.

Marinate chicken with sauce mixture for an hour or so in the refrigerator.

Wash pandan leaves. Start wrapping the chicken.

Steam the wrapped chicken for at least 30 minutes then deep fry for few minutes or until brown.

*The leaves aren't edible so discard the leaves before eating.

 Serve with sauce. My sauce is a mixture of soy sauce and chili sauce.

Pandan Leaves can be purchased at Asian stores. I wish i could buy fresh.

The following are steps on how to wrap the chicken.

These are now ready for the steamer.

I'm not sure what this gadget is called but it's very important to have this especially when you steam dishes a lot like me. ;)

If you know what this gadget is called...pls. let me know. And thank you ;) But for now i'll call it a plate lifter.

Fried Marinated Chicken Wrapped in Pandan Leaves.

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