Preparation time: 60-75 minutes
- 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.