Vanilla leaves are also common herbs in Thai cuisine. This kind of leaf is a bit like China's Zongzi leaf, and the method is also very similar. It is often used to wrap rice and other ingredients. This spice has a natural and unique aromatic taste and smells very sweet. Now Malaysians like to mix this leaf with fresh coconut juice to make all kinds of food and cakes, and the taste can be said to be quite unforgettable. The most common way of this dish is to wrap the chicken with vanilla leaves, wrap the chicken tightly with vanilla leaves, insert it with toothpicks and throw it into the pot for frying until it turns golden brown. Fried chicken will give off the fresh taste of vanilla leaves and make greasy meat sweet and delicious. It is said that this herb leaf can also clear away heat and damp, which is somewhat similar to Guangdong herbal tea.