Hi Peter Dy,

My Thai isn't up to scratch but i think the name of the dish you're looking
for is Gai Hor Bai Toey, we just call it deep fried pandan chicken & our
recipe changes to our taste, sometimes we add oyster sauce for a more
cantonese taste, sometimes we go for Thai with fish sauce, soya sauce, sugar
& garlic + coriander paste or a more malay flavour with tumeric & coriander.
I think chicken thigh & leg pieces are normally used for this dish, a good
way of using up brown chicken meat i think.

DC.


Peter Dy > wrote in message
m...
>
> "DC." > wrote in message
> ...
> > Don't bother with the dried pandan leaves... always use fresh ones when
> > cooking as you'll lose the delicate flavours. Pandan leaves are most
> > commonly used in desserts but there are a few savoury uses for it.
> Marinate
> > large bite size pieces of chicken in your favourite fried chicken sauce
> eg.
> > fish sauce, soya sauce, garlic, ginger, etc. etc. Leave to stand for 1/2
> > hour etc. & use fresh pandan leaves to parcel wrap the chicken pieces
> > tightly. Deep fry the wrapped parcels until chicken is cooked & serve.
The
> > chicken pieces will retain the delicate flavours of the pandan leaves.
The
> > is a similar to the Chinese/HK Chinese version of paperbag chicken
except
> it
> > smells & taste fragrant.
>
>
> Thanks, DC. I immediately thought of this dish after the original post,
but
> couldn't find it in my cookbooks -- could have sworn I had a recipe for it
> somewhere. Could you give us the name for it? I'm still convinced I have
a
> recipe for it somewhere.
>
> Peter
>
>