Gai haaw bai dteuy
For the chicken:
For the sauce:
In a mortar, smash together the garlic, pepper and the coriander until getting a paste.
Transfer to a bowl, add the soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.
Add the chicken to the bowl and mix well. Cover with kitchen foil and let it marinate (refrigerated) for 1 hour or more.
Dry roast the sesame seeds in a pan on medium heat until browned, set aside.
In a saucepan, simmer the sauce ingredients on medium heat until the sauce becomes thick, around 5 minutes.
Make little pandan leaf pockets for the chicken pieces (one piece per pocket.
Fry the chicken-pandan leaf packet on a frying pan over medium heat for about 4 minutes per side or until browned.
Add the sesame seeds to the sauce and serve together the chicken packets with the sauce and white rice (unwrap & discard the pandan leaves before eating).