Wrapped Chicken
Wrapped Chicken
Ingredients
For the Chicken
- 1.4 kg Sakura chicken
For the Meat Marinade
- 10 g fine salt
- 0.5 g white pepper
- 1 g five-spice powder
- 2 g sugar
- 8 g oyster sauce
- 8 g light soy sauce
- 40 g fresh ginger, thin slices
- 20 g garlic, 6 cloves, lightly smashed
For the Vegetables
- 800 g napa cabbage
For the Topping
- as needed chili oil
- as needed green onions, chopped
Instructions
- 1
In a bowl, combine the fine salt, white pepper, five-spice powder, sugar, oyster sauce, light soy sauce, thin slices of fresh ginger, and lightly smashed garlic. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 2
Place the Sakura chicken into a container or bowl. Pour the prepared marinade over the chicken, ensuring each piece is well coated. Cover and marinate in the refrigerator for 2 to 12 hours.
⏱️ 5 min
- 3
Preheat your oven to 200°C. Lay out two large pieces of aluminum foil on a baking tray.
⏱️ 5 min•🌡️ 200
- 4
Divide the napa cabbage into two equal portions. For each foil packet, place one portion of napa cabbage in the center of the foil.
⏱️ 5 min
- 5
Place 2 marinated chicken legs on top of the napa cabbage in each foil packet.
⏱️ 5 min
- 6
Carefully fold and seal the aluminum foil tightly around the chicken and cabbage to form two completely sealed packets. Ensure there are no gaps for steam to escape.
⏱️ 5 min
- 7
Bake the sealed foil packets in the preheated oven for 45-50 minutes, or until the internal temperature of the chicken reaches 75°C. You can use a meat thermometer to check this.
⏱️ 50 min•🌡️ 200
- 8
Carefully open the baked foil packets, being mindful of the hot steam. Serve the cooked chicken and cabbage immediately. Top with chili oil and a sprinkle of chopped green onions.
⏱️ 5 min
Kitchen Tools
Wrapped Chicken
For the Chicken
- 1.4 kg Sakura chicken
For the Meat Marinade
- 10 g fine salt
- 0.5 g white pepper
- 1 g five-spice powder
- 2 g sugar
- 8 g oyster sauce
- 8 g light soy sauce
- 40 g fresh ginger, thin slices
- 20 g garlic, 6 cloves, lightly smashed
For the Vegetables
- 800 g napa cabbage
For the Topping
- as needed chili oil
- as needed green onions, chopped
Instructions
- 1
In a bowl, combine the fine salt, white pepper, five-spice powder, sugar, oyster sauce, light soy sauce, thin slices of fresh ginger, and lightly smashed garlic. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 2
Place the Sakura chicken into a container or bowl. Pour the prepared marinade over the chicken, ensuring each piece is well coated. Cover and marinate in the refrigerator for 2 to 12 hours.
⏱️ 5 min - 3
Preheat your oven to 200°C. Lay out two large pieces of aluminum foil on a baking tray.
⏱️ 5 min•🌡️ 200 - 4
Divide the napa cabbage into two equal portions. For each foil packet, place one portion of napa cabbage in the center of the foil.
⏱️ 5 min - 5
Place 2 marinated chicken legs on top of the napa cabbage in each foil packet.
⏱️ 5 min - 6
Carefully fold and seal the aluminum foil tightly around the chicken and cabbage to form two completely sealed packets. Ensure there are no gaps for steam to escape.
⏱️ 5 min - 7
Bake the sealed foil packets in the preheated oven for 45-50 minutes, or until the internal temperature of the chicken reaches 75°C. You can use a meat thermometer to check this.
⏱️ 50 min•🌡️ 200 - 8
Carefully open the baked foil packets, being mindful of the hot steam. Serve the cooked chicken and cabbage immediately. Top with chili oil and a sprinkle of chopped green onions.
⏱️ 5 min