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