Chicken in Pandanus Leaves

Chicken in Pandanus Leaves (Gai Hor Bai Toey)
Kamphaeng Phet Historical Park Sukhothai Thailand
1 lb. boneless chicken breast ¾ tsp. pepper 1 T. coriander roots, cleaned and chopped 1 T. garlic cloves, finely chopped 1 T. dark sweet soy sauce 1 T. oyster sauce 1 T. sesame oil 25 pandanus leaves, cleaned	Cut the chicken breast into 25 approximately equal cubes. Pound the coriander, garlic and pepper together in a mortar. Combine with sauces and sesame oil, marinate chicken pieces for at least 20 mins. Remove chicken from marinade and wrap each piece in a pandanus leaf. Bake in 350 degree oven until done (about 20 min.). Serve with dipping sauce. Discard pandanus leaf before eating chicken.
Dipping Sauce: 3 T. palm sugar 3 T. tamarind juice 1 ½ T. dark sweet soy sauce ¾ tsp. salt ¾ tsp. finely chopped ginger ¾ tsp. sesame oil Garnish: ¾ tsp. roasted white sesame seeds ¾ tsp. chopped green onion leaves	Put all dipping sauce ingredients in sauce pan. Stir over low heat until the sugar and salt are dissolved. Bring to a boil. Add water if too thick. Garnish sauce with sesame seeds and green onions.
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Chicken in Pandanus Leaves (Gai Hor Bai Toey)