Recipe at: http://www.themeatmen.sg/paper-wrapped-chicken Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection. Marinated in a flavourful sauce with ginger and garlic, the chicken is left to sit overnight and then wrapped in parchment paper, ready to for cooking. The deep drying process actually caramelizes the juices of the marinade, all while keeping the moisture of the chicken in the paper parcel. The end result is the meat taking on a lovely browned exterior and tasting extremely moist and succulent. If you don’t want to go through the greasy process of deep-frying, you can try air frying or baking it, both ways work great for this recipe as well. This is a dish that will truly put a big smile on your face and satisfy your tummy too! #themeatmensg #simple #delicious Join us on Facebook! - facebook.com/meatmen.sg More awesome cooking videos playlist here: Hawker Food http://bit.ly/2eCurrf Zichar http://bit.ly/2fBYRwx Meat http://bit.ly/2fZ37ss Seafood http://bit.ly/2eCuJyl If you like our videos, remember to click Like and Subscribe. http://bit.ly/2flNJ67 FACEBOOK http://bit.ly/2fRBBOj YOUTUBE http://bit.ly/2eTptHS INSTAGRAM @themeatmensg E-MAIL contact@themeatmensg WEB http://themeatmen.sg