Gai Hor Bai Toey (Thai Pandan Chicken)

Ingredients

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 10-12 pandan leaves 10-12 pandan leaves
• 4 cloves of garlic 4 cloves of garlic
• 2 coriander roots 2 coriander roots
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• Vegetable oil, for grilling Vegetable oil, for grilling

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a mortar and pestle, pound the garlic and coriander roots into a paste.
2. 2.
   In a bowl, combine the garlic and coriander paste with oyster sauce, soy sauce, fish sauce, sugar, ground white pepper, and chopped lemongrass. Mix well.
3. 3.
   Cut the chicken thighs into bite-sized pieces and add them to the marinade. Ensure each piece is coated evenly. Let it marinate for at least 1 hour, or overnight for more intense flavors.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Take a pandan leaf and place a piece of marinated chicken in the center. Fold the leaf over the chicken to form a neat parcel. Repeat with the remaining chicken and pandan leaves.
6. 6.
   Brush the wrapped chicken parcels with a little vegetable oil to prevent sticking.
7. 7.
   Grill the wrapped chicken over medium-high heat for about 5-7 minutes on each side, or until the chicken is cooked through and the pandan leaves are slightly charred.
8. 8.
   Serve the Gai Hor Bai Toey hot with your choice of dipping sauce.

Treat your ingredients with care...

• Pandan leaves — If fresh pandan leaves are not available, you can use frozen ones. Thaw them before using and rinse off any excess ice crystals. If you cannot find pandan leaves, you can substitute with banana leaves for a different but equally delicious flavor.

Tips & Tricks

• For a smoky flavor, you can grill the wrapped chicken over charcoal instead of using a gas grill.
• If you prefer a spicier kick, add some finely chopped bird's eye chili to the marinade.
• To save time, you can marinate the chicken overnight and wrap it in pandan leaves just before grilling.
• Serve the Gai Hor Bai Toey with a side of steamed jasmine rice and a refreshing cucumber salad for a complete Thai meal.
• Leftovers can be refrigerated and reheated in a preheated oven at 180°C (350°F) for about 10 minutes.

Serving advice

Gai Hor Bai Toey is best served hot, straight off the grill. Arrange the wrapped chicken parcels on a platter and garnish with fresh coriander leaves and sliced red chili for an extra pop of color. Serve with your choice of dipping sauce on the side.

Presentation advice

To enhance the visual appeal of this dish, you can serve the Gai Hor Bai Toey on a bed of banana leaves. This not only adds a touch of authenticity but also creates a beautiful backdrop for the vibrant green pandan leaves and golden chicken.