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

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

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