Thai Chicken in Pandanus Leaves, called Gai Haw Bai Toei in Thailand, is an interesting and attractive way to serve chicken. Thai Chicken in Pandanus Leaves can be served as a snack, appetizer or part of a Thai style meal. Inside the Pandanus leaf, the chicken will be fragrant and juicy. If you can’t find Pandanus Leaves you can use greaseproof paper but obviously this will not look as attractive.


See our other Recipes from Thailand

gai-haw-bai-toei



Ingredients for Thai Chicken in Pandanus Leaves

300gm Uncooked Chicken, cut into cubes
12 Pandanus Leaves
Vegetable oil for deep frying
1 Tbsp Dark Soy Sauce
1 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
1 Tsp Brown Sugar
1/2 Tsp Freshly ground Black Pepper



Method

1. In a large bowl mix the chicken, Soy Sauce, Oyster Sauce, Sugar and Black Pepper and leave to marinate for 1 hour.

2. Carefully wrap each piece of chicken with a Pandanus Leaf (in a similar way to knotting a tie)

3. Pour the Vegetable Oil into a wok and put over a medium heat. Add the chicken and fry for a few minutes until the chicken is cooked.

4. Remove the chicken from the wok and drain on kitchen paper.

5. Serve while hot. To eat, unwrap the chicken and discard the Pandanus leaves.

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4 Responses to “Thai Chicken in Pandanus Leaves”

  1. I love the new site , thanks so much , I also love to cook, and will be trying out the Thai chicken in Pandanus leaves before the week is over , I also sent the blog link to my daughter -in -law Brooke in Grants Pass ,Oregon who does cooking classes in her home you might want to give her site a look see too.
    http://www.themaincoursekitchen.com thanks for the link . Malcolm

  2. can I use banana leaves

  3. I will have to try this! Had them at a Thai restaurant once and have loved it ever since!

  4. Hi Miriam, I’ve never used banana leaves with this but I don’t see why you couldn’t. The reason for using Pandanus leaves is that they give the chicken a very slight fragrance which the banana leaves will not.

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