Pandan-Wrapped Chicken (Gai Hor Bai Toey)
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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II
Description
Pieces of marinated chicken thigh wrapped in pandan leaves and deep-fried (or grilled) — the pandan leaves charring slightly at the edges, their aromatic compound (2-acetyl-1-pyrroline) absorbing into the chicken surface during cooking, and the leaves providing both protection from direct heat and a visual presentation element. Gai hor bai toey is one of the preparations that most elegantly demonstrates the Thai kitchen's use of leaf-wrapping as both an aromatic and a cooking technique.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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