Mar 13, 2011

Paper Wrapped Chicken

Aunt's recipe - Paper Wrapped Chicken

Chicken (whole) - 1.2 kg
Spring Onion - 6 stalk (cut 2.5"L)
Young Ginger - 40g (Shredded)
Paper Packet - 20 pcs

3 tbsp Light sauce
2 tsp Oyster sauce
2 tsp Vetsin
1/2 tsp Salt
1/2 tsp Sugar
1 tsp Sesame oil

1 tbsp Rice wine
1/2 tbsp Ginger juice
2 tbsp oil (add last)

1. Cut chicken into approximately 20pcs. Marinate with seasoning (A) for 2 hours. Stir occasionally. 15 mins before the the marinate time is up, add in seasoning (B), except oil mix well.

2. When the chicken is well marinated and ready to wrap, add in 2 tbsp of oil & mix well.

3. In each paper packet, place a piece of chicken, some shredded ginger & spring onion. Roll to seal opening & staple both ends.

4. Heat a deep frying pot with oil (almost 1L of oil) till hot. Place chicken packet to stand in wok & deep fry over low flame for 7-8 mins.

I didn't take a nice photo of the chicken as I was too busy eating! The chicken was really tasty and the flavour was further enhanced by the fragrant of spring onion and ginger. So yummy though a bit oily.


j3ss kitch3n said...

wah this is my all time favorite i used to go clementi there and eat when i was young! i really missed this! your aunt is really fabulous!

Wen said...

Hi Jess,

ya there is a restaurant in Clementi specialised in this. It's easy to make, you can try it at home though really waste lots of oil.

Little Corner of Mine said...

I remember eating this in an Asian restaurant 10+ years ago, it was well received.

Jean said...

this is one of my childhood favorites whenever my family visits the dimsum restaurant on weekends...
yours looks even better and well marinated than the ones i had back then :D

DG said...

Wouw! This is look absolutely delicious. Thanks for sharing this, Wen. Btw, where did you buy the paper bag? SKP?

Cooking Gallery said...

This is such a great idea, thank you for sharing :)!

Wen said...

Hi Doris,

I got it from Kwang Siang Tai (near Aljunied MRT) they specialised in sauces and condiments for Chinese cooking and dim sum.

busygran said...

'Chee pau kai' they were the rage way back in the 60s and 70s. I haven't made them since then. Looking at yours, has certainly make me want to do this again.

Jo said...

Haven't had paper wrapped chicken for ages. Somehow the flavours seem to really come out when cooked in the manner. And yeah I know where Jess is referring to in Clementi. Heard it is good!

Janine said...

looking at your chicken makes my mouth water! looks like i've a new chicken dish to try soon :)

Unknown said...

Hi Wen......can you share the abalone porridge recipe, pl. Thanks

Lay said...

Hi Wen......can you share the abalone porridge recipe, pl. Thanks

ICook4Fun said...

It has been ages since I last had this. Maybe 20 years ago. Do you take I can bake this instead of frying it?

Wen said...

HI tan & lay,

Sure I will post up the abalone porridge recipe for u.

Wen said...

Hi Gert,

I never try before. You may try baking but without the wrapper. This seasoning is great for Chicken wings too.

ramenkia said...

Is there a reason for marinating the chicken with ginger juice and chinese wine for 15 minutes?

Wen said...

Hi ramenkia,
According to my aunt, if added earlier with the rest of the seasoning it will over tenderized the chicken,

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