Paper Wrapped Chicken # 4/20

By Nanyang Cuisine

email: nanyangcuisine@live.com


Paper-Wrapped Chicken with Mushrooms

Serves : 10

Ingredients :

• 1 whole chicken, about 1.25kg, cut into 10 large pieces
• 1 spring onion (scallion), chopped
• 2 sprigs coriander (cilantro) leaves, chopped
• 20 dried Chinese mushrooms, soaked to soften
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon sesame oil
• 2 dried scallops, crushed
• 3 tablespoons cooking oil + more for deep-frying
• 2 - 1/2cm knob ginger, peeled and crushed
• 125ml fresh chicken stock or water
• 5 sheets greaseproof paper, folded into ten 10 x 15cm bags
• 1 tablespoon corn oil, mixed with 1 teaspoon sesame oil
  

Seasoning :

• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon five-spice powder
• 1 teaspoon sugar
• 2 tablespoons oyster sauce
• 1 tablespoon Brandy
• 1/2 tablespoon ginger juice
• 1/2 tablespoon light soy sauce
• 1/2 tablespoon sesame oil 1 tablespoon cornflour (cornstarch)
  
  
  

Cooking Method :

1. Marinate chicken pieces in a bowl with combined seasoning ingredients and chopped spring onion and coriander. Leave for 3 hours or overnight in the refrigerator.
2. Marinate mushrooms with oyster sauce, sugar, pepper and sesame oil for at least 1 hour.
3. Steam dried scallops for 15 minutes or until soft. Shred with fingers and set aside.
4. Heat cooking oil in a wok for and fry ginger for 30 seconds. Put in dried scall0ps and toss for a few seconds. Add marinated mushrooms and stir-fry for 1 minute. Pour in chicken stock or water and simmer over low heat for 8-10 minutes. Remove and leave to cool.
5. Lightly grease the inside of each paper bag with corn oil and sesame oil mixture. Put a piece o chicken and two pieces of marinated mushrooms into each bag. Fold and seal the opening with a stapler.
6. Heat oil for deep frying in a wok. Deep-fry paper parcels for 7-8 minutes. Remove and drain.
7. Arrange parcels on a serving dish and garnish with cucumber slices.