Loading...

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.

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.

Preheat your oven to 200°C. Lay out two large pieces of aluminum foil on a baking tray.

Divide the napa cabbage into two equal portions. For each foil packet, place one portion of napa cabbage in the center of the foil.

Place 2 marinated chicken legs on top of the napa cabbage in each foil packet.

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.

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.

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.


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.

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.

Preheat your oven to 200°C. Lay out two large pieces of aluminum foil on a baking tray.

Divide the napa cabbage into two equal portions. For each foil packet, place one portion of napa cabbage in the center of the foil.

Place 2 marinated chicken legs on top of the napa cabbage in each foil packet.

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.

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.

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.
