Chee Pow Kai (paper wrapped chicken)

Hubby said that he was yearning for chee pow kai (paper wrapped chicken). We used to go the Union Farm at Clementi but they have since closed after more than 50 years in the business.

When we first started going there in the 70’s, we had only one daughter.  Over the years, our family expanded to 3 daughters, 2 sons-in-law and 2 grandkids.  Hopefully next year, we will round up to 10.

How about that Sandy and Simon?

During those years, the menu consisted of only the paper wrapped chicken, fried noodles and fried beehoon.  You order the chicken by the catties. One catty  would get you about 7 or 8 pcs. For those very young who've never heard of this form of measurement, we used to weigh foodstuff by the catties.  Its equivalent to 500 grams. The fried noodles and beehoon servings were very small.  I remember on one visit my family repeated orders so many times that the table next to ours offered us some of theirs.  Many years later, the restaurant (actually it was a farmhouse) expanded their menu to include many other dishes and the order for chicken was changed to number of pieces.  Prices went up and up but we still went anyway as the chicken was still good (although standard dropped)

AUNTIE DOLLY’S CHEE POW KAI (PAPER WRAPPED CHICKEN)

Ingredients

 

6 pcs each of fresh chicken thighs and wings  (can make 24 packets)

4 sheets wax or greaseproof paper

 

Marinade

4 pieces shallot – minced

pieces small red onions – minced  

4 slices ginger – minced for the juice (to be added only 1 hour before frying)

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

½ teaspoon black soya sauce ( for the colour)

½ teaspoon salt

1 tablespoon sugar

½ teaspoon sesame oil – (to be added ½ hour before frying)

Oil for oiling paper

Oil for deep frying

METHOD

Season chicken with marinade except ginger juice, sesame oil

Best to leave it in fridge overnight.

Make sure chicken is brought down to room temperature before wrapping and frying

Cut paper into 6 pieces per sheet

Oil the individual pieces and wrap chicken pieces one at a time

Wrap it like a purse, make sure it is properly folded in

Heat enough oil for deep frying

when oil is 80 per cent hot, fry chicken packets on medium fire.

Do not overcrowd the pan. Do not overfry otherwise chicken will be dry and hard

Drain the oil on kitchen paper, let it cool slightly before serving otherwise paper will stick to chicken

 

Auntie Dolly's Simple Fried Noodle (or Beehoon if you prefer)

 

Ingredients

 

2 packets of egg noodles (blanched in boiling water till firmly soft)

1 Tbsp minced garlic

1/2 kg choysum (blanched)

 

Ingredients for the sauce

 

3 tbsp oyster sauce

1 tbsp black soya sauce

1 tbsp sesame oil

1 tsp salt

1 tbsp sugar

1/2 tsp pepper

1 ricebowl water

Combine all the above and boil till sugar dissolves

Do a taste test as as the above measurements is just a guide

 

Method for noodle

 

Heat oil, fry garlic and toss noodles in oil till cooked

Dish out and pour sauce over sparingly. If you want more gravy, add accordingly.

Top with blanched choysum

 

The noodle is served with the chee pow kai