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Thailand

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Chicken in Pandan Leaves (Gai Haw Bai Toey)

Review Ingredients

Here's a Thai recipe you thought you had to go to Thailand to enjoy, not seen in local restaurants. We show how to fold the leaves, steam and cook the chicken, and the succulent dipping sauce. Another

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Local Ingredients and/or Products for the Recipe

Soy sauce, thin (light), Healthy Boy, 10 oz

Thai Pepper Powder, Hand Brand

Thai Oyster sauce, Maekrua brand, 11.8 oz bottle

Sesame Oil, 5.5 oz bottle

Fresh Pandan Leaves

In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to flavor desserts and drinks as well as savory dishes. Pandan leaves, which are sold fresh, frozen, and dried, can also be used to wrap savory foods, such as chicken or sticky rice. The leaves impart these foods with an aromatic note and also give the dishes visual appeal. The paste, extract, and powder tint the ingredients with a green hue while contributing flavor. Pandan is inexpensive, with a much lower price tag than vanilla bean.

Thai White Sesame Seeds

Soy Sauce, Dark Thick, Healthy Boy Brand

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