Chicken In Tin Foil

Chicken In Tin Foil

Recipe source :  Adapted from Hong Kong Cookbook

I made some adaptions to the original recipe from the cookbook. I omitted ham and added mushrooms slices and wolfberries. I steamed the chicken packages over boiling water instead of baking the chicken packages in a pre-heated oven. 

When the packages were opened, the aroma that wafted out was heavenly. Ginger, wine and spring onions always combine well together. 

Bon Appetit !

Ingredients

3 large chicken drumsticks ( whole thighs )
20g young ginger, thinly shredded
3 pieces of dried mushrooms ( soak until soft and cut into thin slices ) 
2 stalks spring onions, cut into sections of 5 cm
1 tsp wolfberry, wash and soak in 4 tbsp warm water
3 pieces of tin foil, 45 cm x 45 cm

 Marinade

3 tbsp cooking wine
2 tbsp soy sauce
a pinch of salt
a pinch of five-spice powder
1/4 tsp pepper

Mix the marinade ingredients together and make sure it is well blended

 Marinated chicken drumsticks

 Spring onions cut into sections

Shredded young ginger

 Mushroom slices

wolfberries soaked in warm water

 Instructions

1.  Marinade the chicken pieces for 15 minutes.
2.  Place one piece of chicken drumstick onto a piece of tinfoil and add in the ginger shreds, spring onions, mushroom slices.
3.  Add one tbsp of wolfberries plus the water they were soaked in
4.  Next, add in 2 to 3 tbsp of the marinade onto the chicken.
5.  Fold the edges together to form a parcel.
6.  Place the parcels onto a large steaming tray.
7.  Steam the parcels over boiling water for about 30 minutes 

 Step-by-step pictures which are self-explanatory :

 I am linking this post to Chef and Sommelier

The ingredient  for July 2013 is ginger

This event is linked to Little Thumbs Up

The event is organized by Zoe, of Bake For happy Kids and Doreen, of My Little Favourite DIY