Thai Pandan Chicken Recipe – Gai Hor Bai Toey [ไก่ห่อใบเตย]

Thai Pandan Chicken Recipe – Artful, Aromatic Cooking.

Thai chicken wrapped in (Pandanus) leaves is a frequently ordered item at Thai Restaurants.  They make great hors-d’oeuvres and can also be served as a side dish.  The pandan leaf /screw-pine leaf is an integral ingredient in a lot of South East Asian cooking, from sweets to savories.  The aroma is distinct and hard to describe. Somewhat nutty, reminiscent of fresh hay, and pleasant. The scent of pandanus leaves develops only on withering. The fresh, intact plants hardly have any aroma.   Also known as the ‘Vanilla of the East’, it is widely used as a natural food coloring agent.  Pandanus leaves are a popular flavoring in tropical Asia, from South India to New Guinea. They are used for rather different purposes,  in connection with rice, since rice can profit most from the hay-like aromatics of pandanus leaves.  In sweet desserts, they are used to impart color as well as aroma. In chicken dishes either as wrappers or as aromatic enhancers for curries.

Dried Pandan leaves can not impart flavor for the most part. If you can not find pandan leaves you might try the essence: Indonesian Pandan essence/ Thai Toey essence/Indian Kewra essence. Please try and let me know how you like this Thai Pandan Chicken Recipe.

Check out the Recipe Video. Also, check out the second video if you only want to see how the Pandan Chicken is wrapped.

Scroll down for the Complete Recipe.

Thai Pandan Chicken Recipe – Gai Hor Bai Toey [ไก่ห่อใบเตย]

You are here: Quick Browse > Chicken > Thai Pandan Chicken Recipe - Gai Hor Bai Toey [ไก่ห่อใบเตย]

Watch the Video HOW TO WRAP PANDAN CHICKEN- Below. 

Ingredients used to make Thai Pandan Chicken – at a glance:

Key Ingredients: Chicken, Pandan Leaves. Dried Chili, Ginger, Garlic, Shallots, Lemongrass, Turmeric, Coconut Milk Powder, Coriander Root, Soy Sauce, Fish Sauce, Worcester Sauce, Sugar, White Pepper Powder, Cornflour, Sesame Oil, Oil.

You might also like: