Thai Party Food/Gai hor Bai Toey

Pandanus Leaves give a fragrant, sweet, smoky flavour to the chicken bundles which are deep fried. Gai Hob Bai Toey makes an excellent appetizer or part of a Thai Party food
 dinner menu.

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Serve delicious treats at your next holiday gathering with Thai Party Food

1. Crab And Pork Stuffed Shells (Poo Jah)

2. Miang Kam     3. Satay       4. Stay Lue Barbecues

5.Fried Fish Cakes Thot Man Pla

6. Chicken Wrapped In Pandanus Leaf Gai hor Bai Toey

7.Crab Spring Rolls (Po-Pia Thot )
     8. Yam Neau Yang (The sour salad with roasted beef)

6.Chicken Wrapped In Pandanus Leaf
     (Gai Hob Bai Toey)

1 1/2# chicken-breast cut into bite sized pieces
2 Tbs. whisky (Thai Whisky, Rum or Bourbon)
2 tsp. garlic-minced
2 tsp. white pepper
1 Tb. sugar
2 Tb. light soy sauce (see-eu kao)
1 Tb. sesame oil
3 Tbs. sesame seeds
30-35 fragrant pandanus leaves or foil
4-5 cups cooking oil for frying
1 recipe of Black Bean Sauce (Nam Jeem See-eu Dam)see below

  Combine the garlic, sesame seeds, sesame oil, soy sauce, sugar, white pepper and whisky in a bowl. Mix the ingredients together thoroughly. Place the cubed chicken in the marinade and make sure each piece is thoroughly coated. Cover bowl with plastic film and place in refrigerator for at least 1 hour, but preferably over night.    
      Wrap the chicken with the pandanus leaf by rolling it down the leaf, then take another piece of pandanus leaf to cover the exposed sides, securing closing with bamboo toothpicks (traditional toothpicks can be used if bamboo is not available). If you use foil, place chicken bite into a 5" square of foil, fold in half to form a triangle, then fold each side several times to seal and form triangular packets. Continue and wrap each piece of chicken in its own bundle.
      Deep-fry the packets in hot oil (360 deg F)over medium heat. Turn the bundles 2 or 3 times in batches of 5 or 6 bundles, and cook for 3 minutes. When done, remove from the oil and drain on absorbent paper to soak up as much oil as possible.
      Transfer to a serving platter and serve while very hot.  When served, the chicken is removed from the pandanus wrapper and eaten with a traditional dipping sauce of black beans, or a prepared chile sauce, as desired. Discard the used leaves.
      You can prepare this recipe, including the wrapping, the day before.
      Pandanus Leaf can be purchased fresh or frozen in Asian Markets.
  Black Bean Sauce (Nam Jeem See-eu Dam)
1/2 cup sweet soy sauce (see-eu wan)
1/4 cup coconut vinegar
1/4 cup date palm sugar (lt. brown sugar can be substituted)
1 Tbs. Black Beans-smashed

Combine the ingredients in a small sauce pan and cook over medium-high heat, stirring until sugar is dissolved. Bring to a boil and continue cooking for one minute. Allow to cool, but serve while still warm.

This sauce will keep for 5-7 days if refrigerated in a covered container. If you make the sauce ahead of time rewarm before serving.
                             By    Mary-Anne Durkee 
                                     BellaOnline's Thaifood Editor