These days, I am using fuss-free ways of preparing tasty, delicious food in my kitchen. Remember the Baked Nam Yee Spare Ribs, Baked Spicy Nyonya Chicken and Baked Pandan Chicken? These are normally prepared by deep frying method. If these can be baked and yet taste as yummy as fried ones why not for Fried Chicken Parcels [Chi Pau Kai]. Moreover, it is so much healthier and the flavours are well infused in the meat instead of diffusing into the oil.
The baked chicken wrapped with greased proof paper is tender, moist, aromatic and very tasty. I served it with mashed potatoes and a vegetable dish. This makes a complete meal for a carefree Sunday dinner.
Recipe adapted from Yum Yum Magazine No. 89 [modified]
3 pieces deboned chicken whole leg with skin – trim off excess fats
3 pieces greased proof paper [15”x15”]
1 tbsp each grated ginger, garlic, small onions and Shaoxing wine
2 tbsp each light soy sauce and oyster sauce
1 tsp each dark soy sauce, sugar and sesame oil
- Marinate chicken pieces with marinade for at least 3 hours or overnight in the fridge.
- Take a piece of greased proof paper, place a piece of marinated chicken whole leg in the centre and wrap up like a parcel, staple to whole the edges.
- Arrange parcels in a baking tray.
- Baked in preheated oven at 210 degrees C for 20 minutes or until cooked through.
- Remove from oven and serve with mashed potatoes or rice, buns and fried vegetables or fresh salad.
I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours