Gai Hor Bai Toey

Name: Gai Hor Bai Toey (Screwpine Leaf-wrapped Chicken)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 4 shallots, peeled and chopped; 1 teaspoon ground white pepper; 4 cloves garlic, peeled; 15 screwpine leaves (bai toey), wash and pat dry; 3 sprigs coriander leaves; 2 tablespoons fish sauce (nam pla); 1 tablespoon sesame oil; 1 teaspoon dark soy sauce; 1 tablespoon sugar; 500 g chicken fillet, cut into bite-size pieces; 2 cups (500 ml) cooking oil; 1 stalk lemongrass, ends trimmed and thinly sliced; 1 tablespoon preserved soy beans

Screwpine Leaf-wrapped Chicken

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This is a popular menu item found in Thai restaurants the world over. The screwpine leaves lend their unique floral fragrance and flavour to the chicken. Encased within the leaves, the chicken flesh is also kept moist and juicy even after frying.

Ingredients

500 g chicken fillet, cut into bite-size pieces
1 tablespoon sugar
1

Asia
Thailand
Starter
South East Asia

Method

Prepare the paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste. Transfer to a bowl.
Mix the chicken with the paste. Add the sugar, sesame oil, fish sauce and dark soy sauce. Mix well and set aside to marinate for about 30 minutes.
To wrap the marinated chicken, take a screwpine leaf and fold it, so the leng