Paper Wrapped Chicken – 纸包鸡

Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection.

Marinated in a flavourful sauce with ginger and garlic, the chicken is left to sit overnight and then wrapped in parchment paper, ready to for cooking. The deep drying process actually caramelizes the juices of the marinade, all while keeping the moisture of the chicken in the paper parcel. The end result is the meat taking on a lovely browned exterior and tasting extremely moist and succulent. If you don’t want to go through the greasy process of deep-frying, you can try air frying or baking it, both ways work great for this recipe as well. This is a dish that will truly put a big smile on your face and satisfy your tummy too!

#themeatmensg #simple #delicious

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  • Servings: 12

  • Time: 1 hr

  • Skill: Intermediate

Ingredients:

  1. 6 chicken thighs (cut into 2)

  2. 12 pieces greaseproof paper, 26mx26cm

  3. 2 tbsp oil

  4. 1 tbsp sesame oil

  5. Oil for deep frying

  6. 100g spring onions

Chicken marinade:

  1. 25g shallot

  2. 15g garlic

  3. 15g ginger

  4. 2 tbsp water

  5. ½ tsp 5 spice powder

  6. 1 tbsp soya sauce

  7. ½ tsp dark soya sauce

  8. 2 tbsp oyster sauce

  9. ½ tsp salt

  10. ½ tsp pepper

  11. ½ tsp sugar

  12. 2 tbsp brandy

  13. ½ tbsp sesame oil

  14. 1 tbsp cornflour

Steps:

  1. Blend 25g shallot, 15g garlic, 15g ginger with 2 tbsp water to a smooth paste.

  2. Marinate chicken thighs with ginger/shallot/garlic paste, 1 tbsp soya sauce, 2 tbsp oyster sauce, ¼ tsp salt, ¼ tsp pepper, ½ tsp sugar, 2 tbsp brandy, ½ tbsp sesame oil and 1 tbsp tsp cornflour overnight in the fridge.

  3. Bring chicken to room temperature before cooking by leaving it out for 45 mins.

  4. Cut spring onions into 5cm lengths.

  5. Mix 2 tbsp oil with 1 tbsp sesame oil in a bowl.

  6. Grease the grease proof paper with oil mixture.

  7. Place a piece of chicken and 2 batons of spring onion on the the greaseproof bag.

  8. Fold up the bottom corner to cover the chicken meat.

  9. Fold the right corner to the center. Repeat with the left corner.

  10. Fold down the top end, and tuck in the excess in the flap. Make sure the parcel is tight and secure.

  11. Heat oil for deep frying.

  12. Fry the parcels for 10 minutes or until cooked.

  13. Option: You can bake it at 220C for 20 minutes or airfry at 200C for 20 minutes.