20 July 2012
Paper Wrapped Chicken
I have not posted on my blog for a good four months!
Well, the reason is because I have started a wonderful new job and have been really busy with work lately :)
Here is to start off my first posting after four months.
I have always loved paper wrapped chicken but the amount of oil used to fry it plus the way the oil swims around the wrapped packages just makes me put this dish to the furthest end of my list :P
Ever since I have started using Happycall pans, it makes a lot of oily dishes suddenly seems healthy enough to give it a go again due to the low amount of oil used!
Thus, I decided to see how the paper wrapped chicken dish would turn out using Happycall pan to fry. The results - taste as good minus the oil! Yeah!!!
Here is the recipe and we will definitely be making more of this as my dear hubby finished more than 8 packages at a go and wanted more!
½ Chicken, approx. 1/2 kg (1 lb)
Oil for frying
Grease-proof paper (baking paper)
Marinade For Chicken
1 tsp Salt
1 tsp Sugar
1 tsp Light soya sauce
1 tbsp Dark soy sauce
1 tbsp Chinese rice wine
1 tbsp Ginger juice
1 tbsp Cornflour
1 tbsp Sesame oil
1. Cut, clean and wash the chicken. Cut into approximately 12 -15 serving pieces.
Marinate and cover with cling wrap and placed it in the fridge for at least 30 minutes.
2. Cut the grease-proof paper into approx. 17cm (7 in) squares.
3. Take a sheet of paper and brush one side with oil. Turn a corner towards you and place a piece of chicken at the corner nearest you. Fold up this corner to cover the chicken, then fold the left and right corners to cover the chicken also. Bring the remaining corner down and tuck in to make a neat package. Repeat with the remaining chicken and paper.
4. Heat the oil in the happycall pan. When the oil is hot, bring the heat to medium-low. Put the packages into the oil and deep-fry for 5 minutes, stirring occasionally.
5. Scoop the packages out.
6. Place the packages on a serving platter and serve immediately.