Paper Chicken Parcels
  1. 700g debond chicken tight and breast meat, cut into uniform slices.
  2. Some  ZHI POW KAI wrapper bag or 18 pieces greaseproof paper (18cm square)
Marinade Chicken seasonings:  (Marinate for about 1 hours)
  • 1 pkt Dancing Chef Meat Marinade Sauce       
  • 1 tbsp Orange sugar                   
  • 2 tbsp oil                   
  • 2 tbsp ginger wine                     
  • 1 tbsp sesame oil                   
  • 1 stalks spring onions (whole crushed stalk use)    
  • 1 tbsp potato starch                        
  • 4 tbsp water
Meat Marinade
Healthier method of traditional deep fried Paper wrapped Chicken parcel preparation by the Microwave: (without deep frying)
  1. Marinate chicken slices with the above marinade chicken seasonings for about 2 hour in the fridge.
  2. Place ready well-seasoned Chicken slices into  “ ZHI POW KAI “ wrapper bag, seal and slit opening slightly.  Pre non-stick pan, seal and brown chicken parcels thoroughly with some oil.
  3. Then sealed Parcel in the oven for about 7  to  8 minutes over HIGH mode until well done. (Approx.500g each batch)
  4. Serve healthy paper wrapped chicken with special Chicken Rice Chilli sauce.

You may deep fried paper chicken parcel with oil in the wok or deep fryer of your choice. To wrap the chicken: paper-wrapped chicken is normally wrapped envelope style.  Heat wok and add oil for deep-frying. When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through (about 3 minutes). Drain on paper towels. Continue deep-frying the rest of the packets. Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers. Peanut or vegetable oil for deep-frying