Make your own free website on
Cooking For Fun
Asian Meat & Main Dishes

Paper Wrapped Chicken
Shared by Monique Newman (

1 Tbsp. Cornflour
1 Tsp. Salt
1 Tsp. Sugar
2 Tsp Sesame Oil
1/2 Tsp.White Pepper Powder
1 Tbsp. Light Soy Sauce
1 Tbsp. Oyster Sauce
1 Tbsp. Fresh Ginger Juice
1 Tbsp. Fresh Garlic Juice
1/2 Tbsp.Worcestershire Sauce
3 Tbsp. Cooking Oil
1 Tbsp. Brandy (Optional)
2 Tbsp Chopped Spring Onions
6 Chinese Mushrooms (soaked in water to soften and slice into strips)
4 Lbs. Chicken deboned and cut into 2 inch pieces.
Greased-proof paper cut into 8 inch squares.
Oil for deep frying chicken parcels

Mix all the ingredient with the chicken and marinate for at least 8 hours or over night in the fridge.

Put about 4 pieces of chicken,with some mushroom slices with the marinade if any,onto a square of greased proof paper and fold to wrap..tucking the end in to form a fairly tight packet.Staple the edge. repeat the process till all the chicken has been wrapped.

Heat oil in a wok. Deep fry packets a few at a time. till the package turns light brown.Drain on trivet. Arrange packets on a serving dish.This must be served hot.

Serve with a chilli sauce dip.

Note:-The chicken is served in the packets, so have finger bowls of water with slices of lemon on the table.


 If you have comments or suggestions, email us at

  Webpage designed and maintained by Leilani Devries