This dish appeared on our tables in the 70s. They were always drenched in oil and my parents tried many different ways to wrap the chicken. Staples and sewing, cellophane paper, layang paper (parchment paper). I now use the parchment paper and just fold it like an envelope.
Some say this is from Guangxi （广西）, the dialect group I belong to. The chicken is moist and tender and flavor all locked in. It is different from steaming, and much healthier than frying as the oil does not get through the paper, just the heat.
1 kg Chicken meat, cut to 2 cm x 3cm
(I used breast meat today but thigh meat is better for this dish)
1 thumbsize ginger
2 cloves Garlic
15 pieces of parchment paper size 15 cm x 10 cm
1 tablespoon Sesame oil
1 tablespoon Soya Sauce
2 tablespoons Rice Wine (花雕酒)
1 teaspoon Corn Flour
2 cups of Sunflower or Peanut oil for frying
- Season the chicken with the seasoning and set aside.
- Heat up the oil real hot.
- Grind all the rest of the ingredients except for the chicken.
- Mix (3) with the seasoned chicken.
- Wrap 2 pieces of chicken in each piece of parchment paper.
- Fry the parcels at high heat. Once you see the chicken turning brown, remove. Takes about 2 3 minutes each side.
- Serve immediately with salad or rice.
The chicken parcels can be left in the fridge and fried only when required.