
Dish
Gai hor bai toey
Chicken in Pandan Leaves
Gai hor bai toey is made by marinating chicken in a mixture of soy sauce, oyster sauce, garlic, and coriander roots. The chicken is then wrapped in pandan leaves and deep-fried until it is golden brown. The dish is typically served with a sweet chili dipping sauce.
Origins and history
Gai hor bai toey originated in Thailand and is a popular street food in the country.
Dietary considerations
Gluten-free
Variations
Variations of Gai hor bai toey include using different types of meat such as pork or beef instead of chicken. Some recipes also call for the addition of lemongrass or galangal to the marinade.
Presentation and garnishing
Gai hor bai toey can be presented on a platter with the sweet chili dipping sauce on the side. The dish can be garnished with fresh coriander leaves.
Tips & Tricks
To make the dish even more flavorful, marinate the chicken overnight in the refrigerator.
Side-dishes
Gai hor bai toey is typically served with a sweet chili dipping sauce. Steamed rice or a side salad can also be served with the dish.
Drink pairings
A light beer such as a lager or pilsner pairs well with Gai hor bai toey.
Delicious Gai hor bai toey recipes
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