CHICKEN WRAPPED IN PANDAN LEAF (GAI HAAW BAI DTEUY)

It was 8 years ago when I tried this dish for the first time, and I totally forgot how it tasted like. Then, two year ago, fortunately, I had my second chanced to taste it again in a Thai resto at Singapore. That time my ex-colleague and I arranged a farewell party for our senior accountant who is going to leave the company.

And, the third attempted was when I took my family to have dinner there.
Of cos all of us like thai food alot, not only the tastes are good, but for our taste bud, thai food is same-taste-kind-of-food with Indonesian food *tho it is not totally same as Indo food*

And, here I was with my fourth attempted trying my homemade gai haaw bai dteuy! It tasted good, but the only problem is to make this dish, you need loads of patients, since you need to wrap every piece of chicken with pandan leaves!! To me, that part is the most hard one. But, it is worthed!! Because the pandan leaf gave an extravagant flavor to the chicken! And, it made me want to make it again ;)...

Chicken Wrapped in Pandan Leaf (Gai Haaw Bai Dteuy)
Source: Real Thai Recipes

Ingredients:
500 grams (about 1lb) chicken thigh, free-range is best
1 1/2 tablespoons chopped coriander roots
1 1/2 tablespoons garlic
3/4 teaspoon white peppercorns
1 tablespoon palm sugar (or white sugar)
1 1/2 tablespoons white soy sauce
2 teaspoons golden mountain brand soy sauce
1 tablespoon chinese cooking wine
1 tablespoon sesame oil
1 tablespoon milk (from a cow)
30 pandan leaves, cleaned well

Sauce (mix all ingredients):
4 tablespoons water
2 teaspoons black soy sauce
1 teaspoon white soy sauce
2 tablespoons palm sugar
a small slice (about 1/2 teaspoon) ginger
1 teaspoon toasted sesame seeds



Directions:
1.Cut the chicken into 2″ chunks, leaving the skin on.
2.Smash the garlic, peppercorns & cilantro/corriander roots together in a stone mortar & pestle to make a paste.
3.Transfer to a bowl. Add soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.
4.Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
5.Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside (optional).
6.In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
7.When the chicken is finished marinating, create little ‘pandan-leaf’ packets. Add one piece of chicken per leaf packet.
8.Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.
9.Top the sauce with the sesame seeds and serve. (Unwrap & discard leaf before eating).