A healthier version of paper wrapped chicken via baking instead of deep frying.
Applicance Used
HappyCall Pan
Ingredients
Marination:
2 deboned thigh meat (make 8 parcels)
1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp sesame oil
1/2 tbsp rice wine
1/2 tsp sugar
1/2tbsp grated ginger
Dash of pepper
Wrapping:
Shallot oil (or normal cooking oil)
Parchment paper cut into 8 pieces (approx 15cm by 15cm size, sightly bigger/smaller is fine)
Methods
1) Cut 1 thigh meat into 4 chunks, so 2 will yield 8 chunks
2) Marinate for at least 2 hrs
3) Prepare 8 papers and grease one side with shallot oil
4) Place one chicken chunk at the corner of the paper, I added a bit of fried shallots from the shallot oil. You may omit the fried shallots if you are using normal oil. Fold the paper into a parcel firmly.
5) Grease hcp and place all 8 parcels into the pan. Using medium fire, cook each side for about 7 mins.
Notes
The beauty of using paper to wrap up the chicken meat will lock the juice within the chicken and paper. After unwrapping, you will get to sample juicy and tender chicken meat.
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