Thai Khai Hoh Bai Toey (Chicken in Pandan Leaves)

1. Mixi oyster sauce, coconut milk, fish sauce, sesame oil, garlic, ginger, pepper, rice flour and chopped pandan leaf, and cut about half a pound of chicken breast meat into largish bite sized pieces, and marinade in the sauce for about 2-3 hours.
2. The pieces of chicken are then wrapped in pandan leaves: this can be done in several ways, but the simplest is to form a square of leaf, put the chicken in the centre, pick up the corners and secure with a wooden toothpick.
3. For sauce, mix two tablespoons of sugar in 5 tablespoons of white vinegar (rice vinegar if you can get it), and in a small saucepan reduce this to about half its volume.
4. Add a pinch of salt and a couple of tablespoons of finely sliced mixed red and green prik ki nu (dynamite or birdseye chilis).
5. Transfer to a suitable serving bowl and allow to cool.
6. The wrapped chicken is steamed (in any available steamer) for about 10 minutes, after which time the leaves should be soft, and then deep fried in hot oil until the chicken is fully cooked (takes a couple of minutes).
7. This is Thai finger food: you can eat it by holding the pandan leaf and taking the piece in your mouth, or use the toothpick to pick it up, or of course use chopsticks or western style table utensils.