This is a healthier (and easier) take on the Chinese dish – Paper Wrapped Chicken (纸包鸡). Instead of deep frying the marinated chicken in paper, you can bake it. The juices produced from this method are super flavourful and the chicken meat cooked in its own juices is quite divine. My idea of comfort food. :)
Serves 2 hungry people
Prep 15 mins (excluding marinating time)
Cooks in 20 mins
- 4 chicken legs, skinned & jointed (separate drumstick from thigh)
- 2 tbsp Chinese rice wine
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- Fresh ground black pepper
- 8 dried Chinese mushrooms, soaked in hot water for at least
- 15 mins & sliced A handful of dried lily bulbs, soaked in hot water for at least 15 mins (optional)
- 4 generous slices of ginger, peeled
- 4 pieces of 30x30cm parchment paper
- Coat the chicken pieces in the mixture of rice wine, soy sace, sesame oil, salt & plenty of black pepper. Put it in a closed contained & leave it to marinade 30 minutes (on the kitchen counter). You can also marinade it longer (couple of hours) or overnight in the fridge.
- Preheat the oven to 180 degrees C (for around 15 mins).
- As the oven is heating up & the chicken is done marinating, you can start preparing the chicken parcels.
- On a sheet of parchment paper, lay some sliced mushrooms and lily bulbs, followed by a thigh & a drumstick. Put a piece of sliced ginger on top of the chicken. Finally, seal the parcel, making sure there’s no obvious hole and staple the parcel to secure. (I don’t have a particular method to wrap the parcel – you can do it envelop style, top-bunched style etc. The point is to seal it as completely as possible :))
- Repeat step (4) for the other 3 parcels.
- Put the 4 parcels on a baking tray / cookie sheet & pop it into the preheated oven. Cook for 20 mins.
- Let it cool slightly before serving.
- Take a deep breath as you open each parcel, to take in the heavenly smell. :)