Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

Pandan leaves are hard to find unless you go to a Asian food market; but when you do find some, this is the dish to make! The fragrance of the pandan leaves is divine.

Ingredients: 4 servings

Chicken thigh
1 thigh
Pandan leaves (called "bai toey" in Thai)
about 5
Cilantro root
1 clove
1 piece
Toasted sesame seeds
1-2 tablespoons
Fish sauce
1 tablespoon
1 tablespoon
Umami seasoning
a pinch
Egg white
Sweet chilli sauce
to taste


1. Crush the garlic, and ginger with a mortar and pestle.
2. Grind the sesame seeds to a 80-90 percent grind.
3. Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and fish sauce, and stir.
4. Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend.
5. Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion.
6. 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.
7. Steam in a steamer.
8. Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then it's ready.
9. Once the chicken finishes steaming, it's done! Unwrap the chicken, dip it in the sauce, and enjoy.
10. Here is what they look like steamed.
11. 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.