Spiced Chicken And Pandan Leaves (Gai How Bi Towey)
This recipe combines aromatic Thai flavors with juicy chicken, creating a dish that is both visually appealing and full of delightful tastes. The fragrant marinade infuses the meat with rich flavors, while the pandan leaves add a unique touch to this crispy and tender chicken dish. Enjoy this dish with a side of zesty sauce for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 4 garlic
- 10 coriander
- 15g/½oz galangal
- 1 tbsp crushed palm sugar
- squeeze of lime juice
- a good pinch white pepper
- 1 tbsp sesame oil
- 1 tbsp Thai fish sauce
- 1 tbsp dark soy sauce
- 500g/1lb 2oz 2 large or 3 medium skinless chicken breasts
- 20 pandan leaves
- , for frying vegetable oil
- 2 limes
- 40g/1½oz finely grated gingerginger
- 1 pinch sugar
- 1 tbsp sesame oil
- ½ tbsp Thai fish sauce
- ½ tbsp soy sauce
- ½ tbsp rice vinegar
Instructions
- In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste.
- Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.
- For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.
- Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper.
- Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves.
- Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.)
- Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
- Serve with the sauce and wedges of lime.
Cook Time
30M
Prep Time
PT1H
Yield
Makes about 20
Comments
No comments found.