Chee Pao Gai (Paper wrapped chicken) - Healthy Version (Halal)
Saw this recipe on the makansutra website. But instead of deep frying, I baked it in the oven. Does not have the burnt bits as the deep fried version but I like the taste of this.
For my method, just follow the recipe till 1, then place in a preheated oven of 200 degs for about 20 mins.
Chee Pao Kai recipe (for four diners)
16 pcs of chicken:
Preferably small chunks like breast meat, chicken wings minus the tips, half a drumstick, or half-sized thighs.
Marinade: (one tbsp is about 15 to 18 ml)
3 tbsp Hua tiao wine
3 tbsp Oyster sauce
3 tbsp Sugar
3 tbsp Old ginger juice
3 tbsp Sesame oil
1 tbsp White pepper powder
3 tbsp Light soy sauce
16 two inch long spring onions(scallions)
16 two inch long thin ginger shreds
16 pcs grease paper (7 inch square each)
One beaten raw egg yolk to seal the packs
(note: this recipe yields a heavier marinate flavour, you can reduce the marinate portions by 25% – or one tbsp less, if you wish)
Put all the ingredients together in a huge bowl and marinate the chicken and rest it in the fridge for 3 hours at least.
1. Marinate the chicken for at least 3 hours, best to do it overnight in the fridge
Next, place the paper, in a diamond shape format (with a tip pointing towards you) and set a piece of chicken at the bottom third of the paper and place a strip of ginger and scallion over it. Then wrap – fold bottom up just over the chicken, fold the left and right tip over it and finally fold the top tip and tuck it into the fold created.
2. Ensure you wrap the chee pao kai parcels snuggly so if does not come apart when frying
Be sure to dab the top tip with egg yolk so it sticks while frying.
Heat up the wok of vegetable oil to about 180-200 degrees. Then gently lower the chicken parcels in with the thicker paper side facing down first. Fry for 4-5 mins and turn the parcels every minute. When done, drain oil, cool and serve.
3. The packs do not score much on the visual scale, but it explodes with flavour when you open it
4. It should be all juicy and fragrantly sweet