Rice Paper Chicken - Recipe

Preparation time: 60-75 minutes
Serves: 4

  • One whole chicken  (or 1.5 kg chicken drumlets or wings)
  • 1.5 tablespoon red shallot juice
  • 1.5 tablespoon ginger root juice
  • 2 tablespoon light soy
  • 2 tablespoon corn flour
  • 2 tablespoon Shaoxing Chinese wine
  • 1 teaspoon salt
  •  Rice paper (or Oven baking paper) for wrapping the chicken
  • 1 litre Vegetable Oil for frying

  • Chop the chicken into small pieces of 4 or 5 cm each, if using chicken wings cut wings at the elbow, and remove/discard wingtips
  • Pound the shallots and ginger root separately in a mortar and extract the juice
  • Marinate the chicken pieces with shallot and ginger juice, light soy, Shaoxing wine, salt and corn flour
  • Leave the chicken covered in the fridge for a minimum of 1 hour, but 3-4 hours is best, however don't marinate overnight
  • Cut paper to about twice the size of your chicken pieces, and wrap the chicken pieces into individual parcels
  • If using small chicken wings, you may wrap 2 pieces in one parcel
  • Heat oil in a small pot or wok with enough oil to cover the top of the chicken pieces.
  • When the oil is ready (put one end of a bamboo chopstick into the oil, if it bubbles, then it's ready), put a few pieces of chicken into the wok or pan, but do not over-crowd
  • Fry chicken pieces in medium heat for about 8 to 10 minutes or till well-done and repeat until all done
  • Drain chicken pieces for excess oil and then remove paper when sufficiently cool before serving.
  • Serve your dish with fresh cucumber and tomato slices, and you may also want to garnish it with coriander, etc.