Recipe of Perfect Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Make Quick Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) using 13 ingredients and 11 steps. Here is how you cook that.
A long time ago, I learned how to make this dish from a cookbook by Vasana Takeshita. It was so tasty! The amounts of ingredients are from memory , but when I steam them up, they taste just like the real thing.
These are ordinarily deep-fried after steaming, but since they aren't coated in any flour, the oil tends to spatter quite a bit. However, they are very delicious this way, too. Recipe by Etemon
Ingredients and spices that need to be Take to make Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken):
- 1 thigh Chicken thigh
- 5 Pandan leaves (called "bai toey" in Thai)
- 4 Cilantro root
- 1 clove Garlic
- 1 piece Ginger
- 2 tbsp Toasted sesame seeds
- 1 tbsp Fish sauce
- 1 tbsp Milk
- 1 pinch Umami seasoning
- 1 Egg white
- 1 Sweet chilli sauce
- 6 Peanuts
- 1/2 Cucumber
Steps to make Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
- Crush the garlic, and ginger with a mortar and pestle.
- Grind the sesame seeds to a 80-90 percent grind.
- Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and nampla, and stir it up.
- Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend.
- Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion.
- Return the chicken to the marinade, and for best results, let it sit in the refrigerator for a day. If you're in a hurry, marinate for at least 30 minutes.
- Steam in a steamer.
- Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then it's ready.
- Once the chicken finishes steaming, it's done! Unwrap the chicken, dip it in the sauce, and enjoy.
- Here is what they look like steamed.
- These are "bai toey" or pandan leaves.
While that is certainly not the end all be all guide to cooking easy and quick lunches it's great food for thought. The expectation is that this will get your own creative juices flowing so that you are able to prepare excellent lunches for your own family without having to perform too much heavy cooking through the approach.
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