There is this particular eating house in Clementi Road that is famous for it's Paper wrapped Chicken. I have been there twice. The last time I visited there, this specialty was a let down. Perhaps they had not change the deep frying oil for a long time, so the taste was err ... hmm ...
Anyway, my recipe is not as good. It's more oyster sauce based. They have mastered it for so many years. Mine is nothing compared to it but at least I can guarantee one thing for sure. We can make sure we use the freshest ingredients if we make it at home.
- 3 chicken drumstick, deboned and cut into bit size pieces
- Baking paper, into 15x15 cm size
- Oil for deep frying
- 3 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 tablespoon ginger juice (optional)
- 1 teaspoon sugar
- 1 teaspoon sesame seed oil
- 1 teaspoon 5 spices powder
- Marinate chicken with sauce for at least 3 hours, best if overnight.
- Put chicken in the middle of the baking paper; in diamond shape.
- Fold bottom corner up, left, right and finally tuck the top corner in the 'pocket'.
- Heat up your pot of oil
- Place the side where the paper is thicker, facing downwards.
- Fry for 2 - 3 minutes or till you will see the inside of the paper turning black stuff inside (that's the burned sauce).
- Turn over and fry for another minute.
- Dish and drain.
- Eat while it's hot.
- When you put the chicken meat in the paper for wrapping, add 1 teaspoon of sauce inside too.
- Make sure the chicken is wrap well - no chicken meat showing and the paper must be tucked in well if not the oil will flow in, then will be very oily.