Chicken Wrapped in Pandan Leaf (Gai Haaw Bai Dteuy)

Chicken Wrapped in Pandan Leaf (Gai Haaw Bai Dteuy)
Source: Real Thai Recipes
[http://belzyskitchen.blogspot.com/2010/05/chicken-wrapped-in-pandan-leaf-gai-haaw.html]

Ingredients:
500 grams (about 1lb) chicken thigh, free-range is best
1 1/2 tablespoons chopped coriander roots
1 1/2 tablespoons garlic
3/4 teaspoon white peppercorns
1 tablespoon palm sugar (or white sugar)
1 1/2 tablespoons white soy sauce
2 teaspoons golden mountain brand soy sauce
1 tablespoon chinese cooking wine
1 tablespoon sesame oil
1 tablespoon milk (from a cow)
30 pandan leaves, cleaned well

Sauce (mix all ingredients):
4 tablespoons water
2 teaspoons black soy sauce
1 teaspoon white soy sauce
2 tablespoons palm sugar
a small slice (about 1/2 teaspoon) ginger
1 teaspoon toasted sesame seeds

Directions:
1.Cut the chicken into 2″ chunks, leaving the skin on.
2.Smash the garlic, peppercorns & cilantro/corriander roots together in a stone mortar & pestle to make a paste.
3.Transfer to a bowl. Add soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.
4.Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
5.Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside (optional).
6.In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
7.When the chicken is finished marinating, create little ‘pandan-leaf’ packets. Add one piece of chicken per leaf packet.
8.Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.
9.Top the sauce with the sesame seeds and serve. (Unwrap & discard leaf before eating).