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The first time I had this was in Malaysia, it was in a restaurant near my work. At first I was wondering what was that thing wrapped in leaves and a colleague told me that those are fried chicken wrapped in pandan leaves. I immediately ordered some and got hooked, first because it was a fried chicken and second is because of the pandan leaves that gives that distinct vanilla like aroma 一程多站旅遊.

Pandan Chicken is a Thai Style where tender chicken pieces are wrapped and cooked in pandan leaves, usually served with a dipping sauce made out of lightly flavoured soy sauce or fish sauce. Making it here in New Zealand is quite challenging as I never had seen any fresh pandan leaves and the available ones are the frozen ones that are pre-cut Beverly skin refining center. Having said that the size of the leaf from the frozen ones are only 4 to 5 inch in length making it impossible to wrap a chicken nibble so in this post we just roll it in two pieces of leaf and securing it with a skewer which gives it a similar result but different in presentation SEO Hong Kong.

Before you head over to the recipe today don’t forget we are running a competition for a week and were giving away some Air Wick Prize pack, all you need to do is send your details below (Open only to New Zealand and Australian residents).  Join Now!

soaking the noodles

Be sure to start soaking the noodles about an hour before you’re ready to start preparing the rest of the dish.

When you’re ready to cook, start by heating a tablespoon of oil in your wok. Scramble the eggs and set aside. Add a little more oil, turn the heat up to high, and sear the shrimp just until they’re cooked through and a little crisp on the outside.

Heat another 2 tablespoons oil in your wok until it just starts to smoke. Add the roast pork and stir-fry for about 20 seconds.

Add the onion, garlic, and pepper, and stir-fry for another minute. The heat should still be high, and you should be stirring constantly. You want enough sizzle to produce that “wok hay” (literally translated to: ‘breath of the wok’) flavor.

Add the ham and stir-fry for another 30 seconds.

Add the soaked noodles and give everything a good stir.

Toss in the eggs and shrimp and stir-fry until the noodles are heated through (about 3-5 minutes).

Add the shaoxing wine, sugar, oyster sauce, soy sauce, and sesame oil. Mix well. If your noodles begin to stick, the wok is probably not hot enough. Just use your metal wok spatula and make sure to scrape anything off the bottom of the wok so it doesn’t burn!

Finish with the scallions and continue to mix until the scallions are cooked to your liking. I like them barely heated for this dish myself. Serve with your favorite hot sauce!