Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

• 1 thigh Chicken thigh
• 5 Pandan leaves (called "bai toey" in Thai)
• 4 Cilantro root
• 1 clove Garlic
• 1 piece Ginger
• 2 tbsp Toasted sesame seeds
• 1 tbsp Fish sauce
• 1 tbsp Milk
• 1 pinch Umami seasoning
• 1 Egg white
• 1 Sweet chilli sauce
• 6 Peanuts
• 1/2 Cucumber

1. Crush the garlic, and ginger with a mortar and pestle.
2. Grind the sesame seeds to a 80-90 percent grind.
3. Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and nampla, and stir it up.
4. Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend.
5. Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion.
6. Return the chicken to the marinade, and for best results, let it sit in the refrigerator for a day.
7. If you're in a hurry, marinate for at least 30 minutes.
8. Steam in a steamer.
9. Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then it's ready.
10. Once the chicken finishes steaming, it's done!
11. Unwrap the chicken, dip it in the sauce, and enjoy.
12. Here is what they look like steamed.
13. These are "bai toey" or pandan leaves.

thigh, cilantro, clove garlic, ginger, sesame seeds, sauce, milk, egg, sweet chilli sauce, peanuts, cucumber

Taken from cookpad.com/us/recipes/155994-gai-hor-bai-toey-thai-pandan-wrapped-chicken (may not work)