I was lucky to be able to get some fresh pandan leaves from Asian market last week. I used some to make ice-cream and sorbet, but I didn't think about using them in savory dish. Until someone asked me if they can be use for something else. I suddenly thought about this deep fried chicken wrapped.

This chicken is very tasty as it needs to marinate in the fridge overnight before wrap in pandan leaves. Then they go into a steamer, and then deep fried. Pandan leaves give a unique aroma to the chicken as they steam and deep-fried together. The flavor is delicate and as important to Asians as vanilla is to Westerners.