I have cooked this dish maybe twice, but have eaten this dish over 50 times, from hawker centre to high end restaurants. They are all good. I had tried another chicken very similar to this, called Drunken chicken. You marinate the cooked chicken in Maotai wine overnight and served it cold. It is very yummy too. I think you can used the rice wine, it will work, maybe cook off the liquor if you like before marinating.
Faye

I want to make this recipe this weekend for dinner; my go to shop for exotic ingredients only has Pandan Leaves Extract, 70% leaf extract and 30% water. Do you think I can substitue the extract, and, if so, in what proportion? Never having used the leaves in real life, I cannot envision how to equate the the leaf to the extract. So sorry to bother. Should it just be a suggestion to the rice? Maybe I'll go to the boroughs and see if I can find it. Or if was originally a chinese dish in origin, I could go down to Chinatown to the asian market.

I suggest starting with just a bit and then see how it goes. Pandan is sort of like vanilla, so use the extract like you would vanilla extract.

Pandan leaves are the best, if you can find them, but in a pinch the extract will do. Many Asian stores sell the leaves either frozen or fresh.

Good luck Julie!

and found a place once highlighted on the FN a Bobby Flay segment, featuring asian products. The web site looks like the place sells frozen Pandan leaves in 3/4 packs. I should be able to go crosstown and down after my VO tomorrow afternoon. If I make it tomorrow, should I let the flavor develop overnight? It sounds to me like a yes answer.

Thanks for your help Dawn. You are the BEST!

You can develop the flavor...but really you will still get a load of flavor from them just by adding them to dishes as is. A good tip is to poke the top of a leaf with a fork. Then use the fork to shred the leaf all the way down. Then tie the leaf in a knot and away you go.

Here is a drill-down with a bit more info on Pandan Leaves

Happy Cooking!