Gai Hor Bai Toey
Deep-fried chicken in pandan leaves (2pp)

For the chicken:
275 gr. chicken breast, cut into bite-size pieces
4 tsp. white soya sauce
1/2 tbsp. palmsugar
4 tsp. sesame oil
1/2 tbsp. whole black peppercorns
1/2 tsp. salt or to taste
5 cloves of garlic
8 strips of pandan leaf, cut 4cm wide

For the sauce:
4 tsp. dark soya sauce (kecap manis)
1/2 tbsp. white soya sauce
1/2 tsp roasted sesame seeds, crushed
1 tsp. palmsugar
1 tsp. rice vinegar

Cut the meat in bite-size pieces. Pound together in a mortar the peppercorns, the garlic, the white soya sauce, the palmsugar and the sesame oil until its mixed well into a marinate. Add the chicken and let it marinate for at least 1 hour.
Then wrap the chicken in the pandan leaves. Heat in a wok the oil and deep-fry the parcels until the chicken is cooked.
Mix all ingrediënts fot the sauce and serve it with the chicken parcels.

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