Steamed Rice-Paper Wrapped Chicken
Steamed Rice-Paper Wrapped Chicken
Ingredients
For the Chicken Mixture
- 700 g boneless chicken thighs, skinless
- 50 g carrot
- 1 shallot
- 1 fried shallots
- 6 cloves fried garlic, sliced
- 30 g fried chicken skin
- 25 g ginger
- 30 g green scallions
- 1 tablespoon coriander chili paste, yesterday’s leftover
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon MSG, to taste
- 1/2 teaspoon crushed black pepper, to taste
- 2 tablespoons oyster sauce
For Wrapping and Steaming
- 12 sheets rice paper, enough to wrap the chicken mixture
- 2 tablespoons sesame oil, plus more for oiling plate
- 1/2 teaspoon granulated sugar, for sprinkling
- 1 teaspoon sesame seeds, for sprinkling
For Serving (Steamed Version)
- 2 tablespoons Sichuan chili oil, as needed
- 1/4 cup coriander leaves, sliced
For Optional Fried Version
- 1 egg, beaten
- 1 cup breadcrumbs
- 4 cups oil, for deep-frying
Instructions
- 1
Add the boneless chicken thighs, carrot, shallot, fried shallots, sliced fried garlic, fried chicken skin, ginger, and green scallions to a food processor or chopper.
⏱️ 5 min
- 2
Add the coriander chili paste, salt, MSG, crushed black pepper, and oyster sauce to the food processor with the other ingredients. Process until all ingredients are finely minced and well combined into a paste-like mixture. Use a spatula to scrape down the sides and mix to ensure even incorporation.
⏱️ 5 min
- 3
Prepare your rice paper. Dip one sheet of rice paper in water for a few seconds until it is pliable. Place it on a clean work surface.
⏱️ 5 min
- 4
Place a portion of the chicken mixture (about 2-3 tablespoons) onto the softened rice paper, shaping it into a log or cylinder. Fold the sides of the rice paper over the mixture, then roll it tightly to form a wrapped cylinder. Repeat with the remaining chicken mixture and rice paper.
⏱️ 10 min
- 5
Lightly oil a deep plate or bowl suitable for steaming (do not use a flat plate). Arrange the wrapped chicken pieces on the oiled plate, ensuring they are not overcrowded.
⏱️ 2 min
- 6
Pour enough sesame oil over the wrapped chicken pieces. Sprinkle a little granulated sugar and sesame seeds over the top.
⏱️ 1 min
- 7
Place the plate in a steamer over boiling water. Steam for 20 minutes, or until the chicken is cooked through.
⏱️ 20 min
- 8
Once steamed, carefully remove the plate from the steamer. Using kitchen shears, cut the steamed rice-paper wrapped chicken into bite-sized pieces directly on the plate.
⏱️ 2 min
- 9
Drizzle with Sichuan chili oil and sprinkle with sliced coriander leaves for the best flavor. Serve immediately.
- 10
For the optional fried version: After folding the pieces (Step 4), dip each wrapped piece in beaten egg, then coat thoroughly with breadcrumbs. Deep-fry the coated pieces over medium heat for 10–12 minutes, or until golden brown and cooked through.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Rice-Paper Wrapped Chicken
For the Chicken Mixture
- 700 g boneless chicken thighs, skinless
- 50 g carrot
- 1 shallot
- 1 fried shallots
- 6 cloves fried garlic, sliced
- 30 g fried chicken skin
- 25 g ginger
- 30 g green scallions
- 1 tablespoon coriander chili paste, yesterday’s leftover
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon MSG, to taste
- 1/2 teaspoon crushed black pepper, to taste
- 2 tablespoons oyster sauce
For Wrapping and Steaming
- 12 sheets rice paper, enough to wrap the chicken mixture
- 2 tablespoons sesame oil, plus more for oiling plate
- 1/2 teaspoon granulated sugar, for sprinkling
- 1 teaspoon sesame seeds, for sprinkling
For Serving (Steamed Version)
- 2 tablespoons Sichuan chili oil, as needed
- 1/4 cup coriander leaves, sliced
For Optional Fried Version
- 1 egg, beaten
- 1 cup breadcrumbs
- 4 cups oil, for deep-frying
Instructions
- 1
Add the boneless chicken thighs, carrot, shallot, fried shallots, sliced fried garlic, fried chicken skin, ginger, and green scallions to a food processor or chopper.
⏱️ 5 min - 2
Add the coriander chili paste, salt, MSG, crushed black pepper, and oyster sauce to the food processor with the other ingredients. Process until all ingredients are finely minced and well combined into a paste-like mixture. Use a spatula to scrape down the sides and mix to ensure even incorporation.
⏱️ 5 min - 3
Prepare your rice paper. Dip one sheet of rice paper in water for a few seconds until it is pliable. Place it on a clean work surface.
⏱️ 5 min - 4
Place a portion of the chicken mixture (about 2-3 tablespoons) onto the softened rice paper, shaping it into a log or cylinder. Fold the sides of the rice paper over the mixture, then roll it tightly to form a wrapped cylinder. Repeat with the remaining chicken mixture and rice paper.
⏱️ 10 min - 5
Lightly oil a deep plate or bowl suitable for steaming (do not use a flat plate). Arrange the wrapped chicken pieces on the oiled plate, ensuring they are not overcrowded.
⏱️ 2 min - 6
Pour enough sesame oil over the wrapped chicken pieces. Sprinkle a little granulated sugar and sesame seeds over the top.
⏱️ 1 min - 7
Place the plate in a steamer over boiling water. Steam for 20 minutes, or until the chicken is cooked through.
⏱️ 20 min - 8
Once steamed, carefully remove the plate from the steamer. Using kitchen shears, cut the steamed rice-paper wrapped chicken into bite-sized pieces directly on the plate.
⏱️ 2 min - 9
Drizzle with Sichuan chili oil and sprinkle with sliced coriander leaves for the best flavor. Serve immediately.
- 10
For the optional fried version: After folding the pieces (Step 4), dip each wrapped piece in beaten egg, then coat thoroughly with breadcrumbs. Deep-fry the coated pieces over medium heat for 10–12 minutes, or until golden brown and cooked through.
⏱️ 12 min