Baked Chinese Chicken Parcel

Make sure the center of the thickest part of a cooked chicken should reach at least 75C / 165F. Sand ginger powder is available at Asian grocers. It's different from ginger powder, .

Prep time: 10 mins
Cook time: 60 mins
Yield: 2 to 3 serves

Ingredients:

• ½ (about 580 gm) chicken
• 3 to 4 slices ginger
• 2 to 3 spring onion

Marinade:

• ½ Tbsp shaoxing wine
• 1 tsp fresh ginger juice
• ¼ tsp salt
• 1 tsp sand ginger powder

Method:

1. Preheat oven to 180C / 350F.
2. Rinse the chicken. Pat dry with kitchen papers. On the chicken cavity side, sprinkle shaoxing wine, ginger juice and season with salt. Let the chicken absorb the seasonings. Turn to the skin side. Rub with salt and sand ginger powder.
3. Place a piece of large foil and baking paper on a baking tray. Arrange ginger slices, spring onion. Put chicken on top. Wrap and seal with the foil and baking paper into a parcel. Transfer into the preheated oven and bake for about 50 minutes, or until cooked through. Test the thickest part with a thermometer, it should register at least 75C/ 165F. It’s done. Rest the chicken for 5 minutes. Serve with ginger and spring onion (scallion) oil if desired.

To prepare ginger-spring onion oil :

1. Put grated ginger and diced spring onion in a small bowl.
2. Heat 2 to 3 tablespoons of oil in a small sauce pan oven medium high heat. When oil starts to smoke, immediately drizzle on the grated ginger and diced spring onion. It’ll sizzle for a few seconds. Let cool. Season with salt, or soy sauce to your liking. It’s a traditional Chinese dipping sauce for steamed chicken. I found it’s also perfect for this baked chicken dish.

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