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.
Ingredients:
- 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.
Hi WokkingMum, I'm currently situated in Australia and I crave for this dish so much that I think the only way to satisfy it is to make it on my own. A few questions, I do not have 5 spices powder, you think I could substitute it with turmeric powder (pls don't ask me where I got the idea, haha!)? Also, I've seen some recipes calling for steaming or baking. Please advise on baking/steaming time to be adjusted specifically for 3 drumsticks only. I'm serving for 2 person. Thank you so much! Waiting for your comment! *^_^*
ReplyDeleteQuinn,
ReplyDeleteTurmeric powder is not quite right plus that will make your chicken yellowish. I'm not sure the actual 5 spices powder contains and the amount but my FIL did tell me before it has
cinnamon, star anise, cloves, fennel seeds. Not sure if I have miss out anything else though. :P
You have to grind till it's in powder form. Then add in some pepper and salt then dry-fry till it turn darker and fragrant.
Not sure about steaming but you can bake for a healthier choice. But baking usually takes a longer time. I can't advise you on the timing as I have not done it using that way.
My guess is, assuming it's chopped into small pieces of meat, about 20mins at 200c.
Hope I'm of some help. :)
Thanks for the detailed reply though it's not really of much help.
ReplyDeletehowever, know that I realy really do appreciate that :)
Hmmmm, in that case lemme create my own recipe and cooking method. Will let you know how it turns out to be, hehe!
Quinn,
ReplyDeleteNo problem. Yeah, do update me on your creation. :)
Elaine, I finally made paper wrapped chicken. Sorry I did not used this recipe. However, I linked your page to mine for I was trying to explain how should the paper be wrapped. Do you mind me linking you? Mine tasted realy good. I added turmeric powder for the colour. I'm weird, I like it yellowish. Thanks for helping out a lot anyway!
ReplyDeleteQuinn, Sure you can link me. I'll hop over to check your recipe out. :)
ReplyDeleteI believe the ingredients in 5 spice are as follows (saw it on the tv recently)
ReplyDeleteStar Ainse - Cloves - Fennel Seeds - Cinnamon - Szechuan peppercorns
I am about to try this recipe but dont have any oyster sauce in - any ideas of a subsitute??
ok found a sachet of stir fry sauce in the cupboard which was oyster and spring onion so made these up and the all looked loverly until I put them in the oil - too many at once and they all stuck together! Tasted lovely still - but 0/10 for presentation!
ReplyDelete