Chicken in Pandan Leaves
This is one of our favorite foods to buy from street vendors in Thailand. The pandan leaf is very fragrant, and goes perfectly with chicken. The sweet soy dip with sesame seeds is like heaven. Try making this at home and you won't be disappointed.
ImportFood.com products used in this recipe:
Thai pepper powder
Thin soy sauce
Black soy sauce
Stainless steel Thai spoon
Granite mortar & pestle
Fresh pandan leaves
Chicken wrapped in Pandan leaves, Gai Haw Bai Toey
3 cups chicken breast, cut into dice
5 coriander root (or 1 tablespoon coriander seed), washed and chopped
2 tablespoons fresh garlic, peeled
2 tablespoons thin soy sauce
2 teaspoons Thai pepper powder
5 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon whiskey
60 fresh pandan leaves for wrap (next week we will have available)
oil for frying
4 tablespoons water
1/2 cup sugar
6 tablespoons thin soy sauce
2 tablespoons black soy sauce
1/2 teaspoon salt
2 tablespoons toasted sesame seeds
Cut off the root of pandan leaves and clean off the dirt, set aside to dry. In mortar and pestle add coriander root, garlic and Thai pepper powder, pound until becomes fine paste. Put chicken in large mixing bowl, add garlic mixture, soy sauce, oyster sauce, sesame oil and whiskey, mix well then marinade for 2 hours.
Wrap each piece of marinaded chicken with pandan leaf using the video above as a guide. Make sure each piece of chicken is completely covered. Lay each bundle of pandan chicken into the stacked steadmer. Steam the chicken over boiling water for 10 minutes.
While chicken is steaming, make the dipping sauce. In a small sauce pan, add water, sugar, thin soy sauce, black soy sauce and salt. Stir until the sugar dissolves. Set aside to cool. Remove the sauce to serving bowl, top with toasted sesame seeds.
After chicken is steamed, fry chicken in oil on medium heat until cooked through. Serve with sauce and fresh pineapple. Enjoy!