Bai Toey Gai

Exceptionally tender chicken bites protected by the green cocoon of pandan leaves. Upon opening, the aroma of toasted hazelnut and coconut escapes, revealing glistening, juicy meat.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 394
• Protein: 29 g
• Carbs: 7 g
• Fat: 26 g

Ingredients

• 500 g Chicken cutlet ( cut into 3cm cubes )
• 20 piece pandan leaves ( washed and dried )
• 4 piece Garlic ( cloves, germ removed )
• 1 tsp White pepper powder
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 1 tsp Sesame oil
• 2 tbsp Coconut milk
• 750 ml Peanut oil ( for frying )
• 4 piece Coriander roots ( cleaned and roughly chopped )

Instructions

1. Preparing the Sam Sah paste

   In a mortar, pound the garlic with white pepper and coriander roots until a smooth, homogeneous paste is formed. This is the aromatic core that will penetrate the meat.

2. Marinating the chicken

   Mix the chicken cubes with the aromatic paste, soy sauce, oyster sauce, fish sauce, palm sugar, sesame oil, and coconut milk. The marinade should be sticky and coat every piece. Let rest in the fridge for 2 hours.

3. Folding the parcels

   Take a pandan leaf, form a loop to create a pocket. Insert a piece of chicken and fold the leaf tightly. Secure with a toothpick if necessary. The chicken must be completely enclosed to stay juicy.

4. Flash frying

   Plunge the parcels into peanut oil at 170°C. The leaf should sizzle immediately. When it browns slightly and the smell of toasted coconut fills the room, the chicken is cooked through, about 4 to 5 minutes.

Chef's tips

• Dry the pandan leaves perfectly before folding to prevent oil splattering.
• Do not wrap too tightly: the chicken will expand slightly during cooking.
• The oil must never smoke, otherwise the leaf will burn before the chicken is cooked.

Storage

Consume immediately after frying to enjoy the contrast between the hot leaf and the juicy chicken.