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Friday, August 20, 2010

Gai Hor Bai Toey

Thai style chicken wrapped in pandanus leaves. These turned out very tender and juicy, I had some friends over and they all loved it.

You can get frozen pandan leaves from Uwajimaya that are already cut into 6"strips, but I got fresh pandan leaves from Viet Wah on Jackson St. in Seattle. I think that's the only place where you can get them fresh. The leaves were well over 2' long even after I trimmed one inch off from the bottom because it seemed tough. I was able to get four 6" strips from each leaf. For this amount of chicken I needed two packets of pandan leaves for around $1.69 each.

(prep time 10 mins + 3 hours for marinade + 6 mins cook time)
(serves 2-3)

Coconut milk 1/2 cup
Red Thai chilies 3-4
Ginger 1 1/2 inch piece
Garlic 4-5 cloves
Cilantro small bunch (approx 1/2 cup)
Fish sauce 3 Tbs
Soy sauce 2 Tbs
Rice flour 1 rounded Tbs
Pepper 1 tsp
Salt 1/2 tsp

Blend everything until smooth.
This amount will be enough for about 4 chicken thighs (boneless and skinless) cut into 2" pieces.
Marinade the chicken for at least 3 hours in the fridge.
Simply wrap a single piece of meat in a 6" long pandan leaf and secure with a toothpick.
Deep fry for 5-6 mins.
We had this with a Thai sweet and sour sauce.


  1. This is such a pretty way to eat chicken!