Bai Toey Gai
Ingredients
- 500 gChicken cutlet (cut into 3cm cubes)
- 20 pcpandan leaves (washed and dried)
- 4 pcGarlic (cloves, germ removed)
- 1 tspWhite pepper powder
- 1 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 1 tspSesame oil
- 2 tbspCoconut milk
- 750 mlPeanut oil (for frying)
- 4 pcCoriander roots (cleaned and roughly chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after frying to enjoy the contrast between the hot leaf and the juicy chicken.
