Wrapped Chicken
Wrapped Chicken
Ingredients
For the Chicken
- 1.4 kg Sakura chicken, bone-in, skin-on chicken legs
For the Marinade
- 11 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, thinly sliced
- 20 g garlic, 6 cloves, lightly smashed
For the Vegetables
- 800 g napa cabbage
For Serving
- as needed chili oil
Instructions
- 1
Place the Sakura chicken (bone-in, skin-on chicken legs) in a large bowl.
⏱️ 2 min
- 2
Add all the marinade ingredients to the bowl with the chicken: 11 grams of fine salt, 0.5 grams of white pepper, 1 gram of five-spice powder, 2 grams of sugar, 8 grams of oyster sauce, 8 grams of light soy sauce, 40 grams of thinly sliced fresh ginger, and 20 grams of lightly smashed garlic (6 cloves).
⏱️ 5 min
- 3
Using your hands, thoroughly mix the chicken and marinade ingredients, ensuring the chicken is evenly coated.
⏱️ 3 min
- 4
Cover the bowl and refrigerate the marinated chicken for a minimum of 4 hours and up to 12 hours.
- 5
Once the chicken has marinated, chop the 800 grams of napa cabbage into large pieces.
⏱️ 5 min
- 6
Prepare two large sheets of aluminum foil. For each packet, place half of the chopped napa cabbage at the bottom, then arrange two marinated chicken legs on top of the cabbage.
⏱️ 3 min
- 7
Carefully fold and seal the foil packets tightly to completely enclose the chicken and cabbage, creating a secure package.
⏱️ 2 min
- 8
Preheat your oven to 200 degrees Celsius.
⏱️ 15 min•🌡️ 200
- 9
Place the sealed foil packets on a baking sheet and bake in the preheated oven for 45 to 50 minutes, or until the internal temperature of the chicken reaches 75 degrees Celsius.
⏱️ 50 min•🌡️ 200
- 10
Carefully open the foil packets (watch out for steam). Serve the wrapped chicken and cabbage immediately, drizzled with chili oil as desired.
⏱️ 5 min
Kitchen Tools
Wrapped Chicken
For the Chicken
- 1.4 kg Sakura chicken, bone-in, skin-on chicken legs
For the Marinade
- 11 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, thinly sliced
- 20 g garlic, 6 cloves, lightly smashed
For the Vegetables
- 800 g napa cabbage
For Serving
- as needed chili oil
Instructions
- 1
Place the Sakura chicken (bone-in, skin-on chicken legs) in a large bowl.
⏱️ 2 min - 2
Add all the marinade ingredients to the bowl with the chicken: 11 grams of fine salt, 0.5 grams of white pepper, 1 gram of five-spice powder, 2 grams of sugar, 8 grams of oyster sauce, 8 grams of light soy sauce, 40 grams of thinly sliced fresh ginger, and 20 grams of lightly smashed garlic (6 cloves).
⏱️ 5 min - 3
Using your hands, thoroughly mix the chicken and marinade ingredients, ensuring the chicken is evenly coated.
⏱️ 3 min - 4
Cover the bowl and refrigerate the marinated chicken for a minimum of 4 hours and up to 12 hours.
- 5
Once the chicken has marinated, chop the 800 grams of napa cabbage into large pieces.
⏱️ 5 min - 6
Prepare two large sheets of aluminum foil. For each packet, place half of the chopped napa cabbage at the bottom, then arrange two marinated chicken legs on top of the cabbage.
⏱️ 3 min - 7
Carefully fold and seal the foil packets tightly to completely enclose the chicken and cabbage, creating a secure package.
⏱️ 2 min - 8
Preheat your oven to 200 degrees Celsius.
⏱️ 15 min•🌡️ 200 - 9
Place the sealed foil packets on a baking sheet and bake in the preheated oven for 45 to 50 minutes, or until the internal temperature of the chicken reaches 75 degrees Celsius.
⏱️ 50 min•🌡️ 200 - 10
Carefully open the foil packets (watch out for steam). Serve the wrapped chicken and cabbage immediately, drizzled with chili oil as desired.
⏱️ 5 min