Page 29 - BACGG CNY Flipbook V2 03032021

Chicken Wrapped in Parchment Paper and Foil (Gew Bow Gai)

Ingredients:
Chicken Thighs
Fresh Ginger – finely minced
Chinese Parsley – finely chopped

Marinate:
3 Tbsp catsup
1/4 tsp. Ng Heung Fun (Five Spices)
1 heaping tsp. Hoisin Sauce
6 Tbsp salad oil
3 Tbsp. soy sauce
1 1/2 tsp. salt
1 1/2 Tbsp. rice wine
2 tsp cornstarch
1 tsp Sesame Oil (Optional)

Mix all ingredients in a bowl.
Dry the chicken and cut into ½” pieces. Add cut up chicken to mixing bowl
Add black pepper, garlic, ginger, and Chinese parsley.
Optional – Add sesame oil, if you'd like

Marinate chicken up to 2 days and a minimum of 1 day.
Cut up 4 inch squares of parchment paper and foil. Use one piece of parchment placed
on top of piece of foil per pouch.

Place chicken pieces in the middle of parchment and fold parchment/foil into a triangle
and then fold-up sides twice to seal pouch.

Some people bake it in the oven, however when we were young, the chef's actually
heated up oil in a wok and deep fried each "wrapped chicken for 2 - 3 minutes. Do NOT
overcook or pile the packets too high. Three or four at a time. Place on paper towel to
absorb the oil.
Preheat over to 375 degrees F.
Spread wrapped chicken packets one layer over a baking sheet. Do not overlap.
Bake for 20 minutes or till done. Open one pack after 20 mins to check if done. Bake a
few more minutes if not fully cooked.

Recipe shared by Gail Chong Megdadi