Gai Hor Bai Toey
(Deep fried chicken in Pandan leaves)


Ingredients:
 2
20
2
6
2
1
2
2
2
1
2
30
 kg.
 
cloves
 
tbsp.
tsp.
tbsp.
tbsp.
tbsp.
tbsp.
tbsp.
 chicken hip with skin, cut into pieces about 60 grams each
white peppercorn
garlic
coriander
sesame oil
chilli sauce
corn starch
oyster sauce
soya sauce
white soya sauce
thicken brown sugar, molasses
Pandan leaves




Sesame Sauce:
1 cup
1 1/2 cups
1 00 gram
10 gram
1/2 cup
1
  tbsp.
 soya sauce
thicken brown sugar, molasses
Bae Sae, glucose
ginger
vinegar
white sesame, roasted


Preparation:

D Mix peppercorn, garlic, coriander, sesame oil, chilli sauce, cornstarch, oyster sauce, soya sauce, white soya sauce and molasses together and marinated with chicken about 15 minutes.

2) Wrap marinated chicken with pandan leaves and deep fried in medium-hot pan.

3) Sesame sauce: Mix soya sauce, molasses, glucose, ginger and vinegar together m the pot. Cook on the medium-hot and simmer until thicken then garnish with sesame.


Recipe compliments of The Westin Riverside Plaza Chiang Mai

They where our first contributor, a special thank you to "Manuel Reymondin" the F&B Manager

WESTIN CHIANG MAI HOTEL -


318/1 Chiang Mai Lamphun Rd . A Muang, Chiang Mai Thailand

Tel 66 (53) 275300 Fax 66 (53) 275299

E-mail: westincm@loxinfo.co.th

 Northernthailand.com