Mia Patel
Paper wraps for chicken are typically made with baking paper or aluminium foil. They are used to wrap and seal portions of chicken before deep-frying them in hot oil. The paper wraps can be made from parchment paper, cellophane paper, rice paper, or aluminium foil. The chicken is marinated and then wrapped in the paper, which is then deep-fried. This results in tender and juicy chicken that is full of flavour. Paper-wrapped chicken is a popular Cantonese dish that is enjoyed throughout China and can be made with different types of meat, such as beef or spare ribs. It is also known as a fun and tasty treat, especially for children, as it involves tearing open the wrappers to reveal the tasty meat inside.
| Characteristics | Values |
|---|---|
| Common names | Paper-wrapped chicken, Ji Bao Gai, Foil-wrapped chicken |
| Origin | Cantonese, Chinese |
| Type of chicken | Boneless, skinless chicken thighs, chicken breast, chicken legs, wings |
| Marinade ingredients | Hoisin, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, minced garlic, ginger, chee hou, oyster sauce, rice wine, white pepper, cornstarch, vegetable oil, cognac, sherry, Worcestershire sauce |
| Aromatics | Green onions, lemon, water chestnuts, cilantro, spring onions, shallots |
| Wrapping | Parchment paper, aluminium foil |
| Cooking method | Deep-fried, baked, grilled |
| Cooking temperature | 350°F, 400°F, 175°C, 340°F |
| Cooking time | 9 minutes, 4 minutes, 5 minutes, 30 minutes, 2-4 minutes, 3 minutes, 30 seconds |
| Serving suggestion | Steamed rice, vegetables, dim sum |
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What You'll Learn
Paper-wrapped chicken is a traditional Cantonese dish
Paper-wrapped chicken, also known as Ji Bao Gai in Cantonese, is a traditional dish that involves marinating bite-sized pieces of chicken in a flavourful sauce and wrapping them in paper or foil before baking or frying. This cooking method seals in the juices and infuses the chicken with flavour, resulting in tender and juicy meat.
The marinade for paper-wrapped chicken typically includes a combination of soy sauce, oyster sauce, Chinese wine or sherry, sesame oil, sugar, garlic, and ginger. Some recipes also include hoisin sauce, Worcestershire sauce, cognac, vegetable oil, white wine, cornstarch, salt, and pepper. The chicken is cut into small pieces, marinated for several hours or overnight, and then wrapped in parchment paper or aluminium foil before cooking.
The traditional way to cook paper-wrapped chicken is to deep-fry the parcels in hot oil, which creates a crispy exterior. The high temperature of the oil steams the chicken from within, resulting in tender and juicy meat. The paper or foil wrapper prevents the flavours from escaping and allows the chicken to cook in its own juices, creating an intense fragrance and aroma.
While deep-frying is the traditional method, paper-wrapped chicken can also be baked in the oven. This results in a less crispy exterior but still produces juicy and flavourful meat. The parcels are arranged on a baking sheet and cooked until the chicken is tender and cooked through.
Paper-wrapped chicken is a dish that is rarely found in restaurants, making it a true Cantonese home-style dish. It is a fun and interactive dish to serve, as diners can unwrap their own parcels and enjoy the fragrant steam that escapes. This dish is often served with steamed rice and vegetables, making it a delicious and memorable dining experience.
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The chicken is marinated in Asian seasonings
Paper-wrapped chicken, also known as Ji Bao Gai, is a Cantonese dish that involves marinating bite-sized pieces of chicken in Asian seasonings before baking or frying them in paper or foil wrappers.
The chicken is typically marinated in a mixture of soy sauce, oyster sauce, Shaoxing wine (or dry sherry), sesame oil, and sugar. Some recipes also include hoisin sauce, garlic, ginger, and green onions. For a spicier kick, ingredients like Sriracha, chili sauce, or red pepper flakes can be added.
The key to achieving the perfect flavour is to allow the chicken to marinate for at least 30 minutes, but preferably 2-3 hours or even overnight. This ensures that the chicken absorbs the flavours of the marinade.
Once marinated, the chicken pieces are wrapped in paper or foil, creating sealed packets that lock in the juices during cooking. The paper or foil wrappers are then baked or fried, resulting in tender and juicy chicken infused with the flavours of the marinade.
The paper-wrapped chicken is a fun and fragrant dish, offering a unique dining experience with its intense aroma and juicy, flavourful meat.
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The chicken is wrapped in paper or foil
Paper-wrapped chicken, also known as Ji Bao Gai, is a Cantonese dish that is rarely found in restaurants. It involves wrapping chicken in paper or foil and baking or frying it. The wrapping process creates a pouch or parcel that seals in the chicken's juices and infuses it with flavour.
The chicken is typically cut into small, bite-sized pieces before being marinated. The marinade can vary but often includes ingredients such as soy sauce, oyster sauce, Chinese wine or sherry, sesame oil, sugar, garlic, ginger, and spring onions. The chicken is then placed onto squares of paper or foil, with optional additions like water chestnuts or cilantro, and wrapped securely to create a tight seal.
When fried, the paper-wrapped chicken creates an intense fragrance and aroma due to the caramelisation that takes place inside the wrapper. The high temperature of the hot oil steams the chicken from within, resulting in tender and juicy meat. The traditional frying method involves deep-frying the parcels in hot oil for a short duration, creating a crispier exterior.
Alternatively, the paper-wrapped chicken can be baked in an oven. This method creates a steamy environment inside the foil, keeping the meat juicy and flavourful. Baking at a higher temperature for a similar duration can also produce crispier edges.
The fun part of this dish is unwrapping each parcel and enjoying the fragrant steam that escapes. The chicken is tender, juicy, and succulent, making it a delicious and memorable experience.
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The paper or foil seals in the juices and infuses the chicken with flavour
Paper-wrapped chicken, also known as Ji Bao Gai, is a Cantonese dish that is rarely found in restaurants. It involves wrapping bite-sized pieces of chicken in paper or foil before baking or frying. This cooking method seals in the juices, creating tender and flavourful meat.
The paper or foil wrapping acts as a cooking pouch, trapping steam inside and preventing the escape of juices. This results in juicy and succulent chicken infused with flavour. The wrapping also allows for the caramelisation of juices, enhancing the taste and creating an intense fragrance.
To prepare the chicken, it is recommended to marinate the bite-sized pieces in a mixture of sauces and seasonings. Common ingredients in the marinade include soy sauce, oyster sauce, sesame oil, sugar, garlic, ginger, and spring onions. The chicken is then wrapped in paper or foil, creating sealed packets.
When frying the wrapped chicken, the high temperature of the oil steams the chicken from within, further enhancing its tenderness and flavour. The paper or foil ensures that the juices and flavours are locked in, creating a unique and tasty dish.
The process of unwrapping each packet adds to the overall experience, as diners can enjoy the fragrant steam and savour the juicy, flavour-infused chicken inside. This method of cooking and serving chicken creates a fun and interactive dining experience.
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The dish can be baked or fried
Paper-wrapped chicken, also known as Ji Bao Gai, is a traditional Cantonese dish. It is a fun, tasty, and juicy dish that is rarely found in restaurants. The dish involves wrapping bite-sized pieces of chicken in paper or foil before baking or frying.
The chicken is first marinated in a mixture of sauces and seasonings. The marinade typically includes soy sauce, oyster sauce, Shaoxing wine or dry sherry, sesame oil, and a touch of sugar. Garlic, ginger, spring onions, and water chestnuts may also be added for extra flavour and texture. The chicken pieces are then coated in this marinade and left in the refrigerator for at least 30 minutes, but preferably for 2-3 hours or even overnight.
Next, the chicken pieces are wrapped in paper or foil. Parchment paper is prettier as you can see the ingredients inside the packet, but it can be harder to seal tightly. Aluminum foil, on the other hand, creates a tighter seal, reducing the risk of leakage during cooking. Cut the paper or foil into squares, and place the chicken pieces in the centre. Add any optional ingredients, such as green onions or water chestnuts, then fold the paper or foil to create sealed packets.
The dish can now be baked or fried. To bake, preheat the oven to 350°F and arrange the packets on a baking sheet. Bake for 9 minutes, then flip and bake for another 4 minutes, or until the chicken is cooked through and tender. The packets will puff up slightly, creating a steamy environment that keeps the meat juicy. For a crispier exterior, increase the temperature to 400°F and bake for a similar duration.
To fry the paper-wrapped chicken, heat a pan with about 4 cm of cooking oil to 340-350°F. Gently place the packets into the hot oil and cook for about 5 minutes per side, or until the chicken is no longer pink and the juices run clear. The high temperature of the oil creates a steaming effect inside the wrapper, resulting in tender and juicy meat. The paper-wrapped chicken can also be deep-fried, creating an intense fragrance and aroma.
Once cooked, remove the packets from the oven or oil and let them rest for a few minutes. Carefully open the packets, being mindful of the fragrant steam escaping. Serve the chicken with steamed rice and vegetables, and enjoy the explosion of flavours!
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Frequently asked questions
Paper-wrapped chicken is a traditional Cantonese dish where chicken pieces are wrapped in paper or foil and fried or baked.
Paper-wrapped chicken can be cooked by frying or baking. To fry, the paper-wrapped chicken is placed in hot oil and cooked until the chicken is tender and cooked through. To bake, the paper-wrapped chicken is placed in an oven at 350°F for around 13 minutes, or until the chicken is cooked through and tender.
The ingredients used in paper-wrapped chicken include chicken, ginger, spring onions, and a marinade made from a combination of sauces and seasonings such as soy sauce, oyster sauce, sesame oil, sugar, garlic, and pepper.
Parchment paper or aluminium foil can be used for paper-wrapped chicken. Parchment paper allows you to see the ingredients inside, while aluminium foil creates a tighter seal.
To wrap the chicken in paper, cut the paper into squares and place the chicken, ginger, and spring onions in the centre. Fold the paper over the ingredients and seal by folding the open edges together.
