Paper-wrapped chicken
Paper-wrapped chicken – zhi bao ji
Ingredients
Makes 12–15 packets
– Chicken thigh 300 g (101/2 oz)
– Paper wrappers 15 packets
– Flour mixture 2 tsp plain (all-purpose) flour + 2 tsp water
– Cooking oil for deep-frying
Seasoning
– Salt 2 g (1/15 oz)
– Chicken powder 2 g (1/15 oz)
– Sugar 4 g (1/7 oz)
– Sesame oil 3 ml (1/10 fl oz)
– Oyster sauce 1 tsp
– Dark soy sauce 3 ml (1/10 fl oz)
– Minced garlic 6 g (1/5 oz)
– Ginger juice 10 ml (1/3 fl oz)
– Rice wine 10 ml (1/3 fl oz)
– Ground white pepper a dash
– Five spice powder a dash
– Chicken thigh 300 g (101/2 oz)
– Paper wrappers 15 packets
– Flour mixture 2 tsp plain (all-purpose) flour + 2 tsp water
– Cooking oil for deep-frying
Seasoning
– Salt 2 g (1/15 oz)
– Chicken powder 2 g (1/15 oz)
– Sugar 4 g (1/7 oz)
– Sesame oil 3 ml (1/10 fl oz)
– Oyster sauce 1 tsp
– Dark soy sauce 3 ml (1/10 fl oz)
– Minced garlic 6 g (1/5 oz)
– Ginger juice 10 ml (1/3 fl oz)
– Rice wine 10 ml (1/3 fl oz)
– Ground white pepper a dash
– Five spice powder a dash
Instructions
Step 1:
Cut chicken thigh into smaller pieces.
Cut chicken thigh into smaller pieces.
Step 2:
Mix all seasoning ingredients together and use the mixture to marinate
chicken pieces.
Step 3:
Pack chicken pieces into paper wrappers. Fold the open edges down and
seal with flour mixture.
Step 4:
Heat oil in a wok. Deep fry paper-wrapped chicken until golden brown.
Step 5:
Serve immediately.
Food: Paper-wrapped chicken
