Crush the garlic, and ginger with a mortar and pestle.
Grind the sesame seeds to a 80-90 percent grind.
Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and fish sauce, and stir.
Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend.
Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion.
Return the chicken to the marinade, and for best results, let it sit in the refrigerator for a day. If you're in a hurry, marinate for at least 30 minutes.
Steam in a steamer.
Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then it's ready.
Once the chicken finishes steaming, it's done! Unwrap the chicken, dip it in the sauce, and enjoy.
Here is what they look like steamed.
These are "bai toey" or pandan leaves.
Story Behind this Recipe
A long time ago, I learned how to make this dish from a cookbook by Vasana Takeshita. It was so tasty! The amounts of ingredients are from memory , but when I steam them up, they taste just like the real thing.
These are ordinarily deep-fried after steaming, but since they aren't coated in any flour, the oil tends to spatter quite a bit. However, they are very delicious this way, too.