After a very chill out weekend (such rarity these days) and lazy cooking at home, I am feeling very very lazy. Must have been due to the cumulated tiredness of CNY preparations last week. Now that the festival commotion’s over – it’s back to serious work – in the kitchen, that is.
I have always loved anything that’s baked in parcels, what the French cooking would refer to as En papillote or in Italian, it’s called al cartoccio. In Chinese, we call it Zhi Pau. The method of cooking includes food that is is put into a folded parcel (typically made from parchment paper) and then baked, thus letting its own juices and marinade to cook it, infusing much flavours.
A Zhi Pau should be served wrapped and opened at the table so that the aromatic steam let out from the parcels can be captured by everyone. And make sure you watch those facial expression – it’s divine!
“Be aware of the smell – suck them all in for they will travel into your soul”
Baked Chicken Wing Parcels (adapted from Sino Malaysia Flavours by Evon Kow)
10 chicken wings, remove wing tips
10 pcs parchment paper (5″x8″)
2 tsp shrimp paste
1 tsp chilli paste
1 tsp belachan powder
2 tsp sugar
1/4 tsp dark soy sauce, for color
3 shallots, crushed
2 tsp corn flour
1. Mix all the ingredients, except chicken wings and parchment paper, in a mixing bowl. Put the chicken wings into the bowl and gently rub the chicken wings with the marinade. Ensure that all the wings are coated evenly. Marinade for 2 hours.
2. Remove the chicken wings from the fridge 15mins before cooking. One by one, place the chicken wings onto the parchment paper. Fold and staple to seal.
3. Preheat oven to 200 celsius. Place the 10 parcels on a baking tray – do not stack. Bake for 20-25 minutes, or until it’s cooked through.
4. Remove and place the parcels on a serving tray. Remove staples before eating.