Meat :Paper-wrapped chicken 纸包鸡

I have been wanting to try this recipe as I'm quite fascinated by how we can fry chicken that is wrapped with a paper...And coincidentally, I found this recipe from the Food & Travel magazine which I bought last year. It is a pretty easy recipe, just that the frying process was a hell lot of splurting oil. *OUCH*
But it turned out not too bad for my 1st attempt. =) Lots of beginner's luck...

SO here goes the recipe...

Paper-Wrapped Chicken
(Serves 4)

Ingredients
1 chicken (1.2 to 1.5kg) *I only experimented with 1 big drumstick*
100g ginger
2 tbsp Chinese wine (I use Shao Xing wine, can replace with Meigui Lu 玫瑰露 or cooking sherry)
2 tbsp sesame oil
2 tbsp dark soya sauce
2 tbsp pure maple syrup (or honey)
1 tsp sugar
1 tsp salt
1 bunch coriander leaves
2 red chillies, sliced diagonally (I used chilli padi & forgot to slice diagonally)
12 pieces of parchment paper (15 cm square)
Oil for deep frying

Method
1. Cut chicken into serving sizes, removing visible fats.

2. Pound ginger to a pulp with mortar and pestle. Then add chinese wine.

3. Squeeze ginger juice over chicken pieces and add the rest of the seasoning. (It will not matter if some ginger pieces dropped in, it will add to the rustic feel of the dish.)

4. Marinate chicken pieces for at least 6 hours, or overnight would be better.

5. Place a sprig of coriander and a few slices of chillies on a square of parchment.

6. Place chicken pieces on coriander and wrap up into a packet. (DO make sure that your chicken is fairly dry and not with alot of marinating juice. Also wrap your chicken properly to prevent the liquid from spilling into the oil.)

7. Deep fry chicken packets in hot oil to brown. Then place in 250 deg C oven for another 10-15 minutes to finish off.
(I used the extra sauce that is still inside the paper packages to thicken into a sauce to pour over the chicken) Serve hot with white rice or plain fried rice noodles.

That's all folkS!