Sunday, May 2, 2010

Foil Wrapped Ginger Chicken

This one took some tinkering to get dialed in. The trick was to decrease the cooking time and to improve the folding technique to ensure that the meat stayed moist and didn't burn. There seem to be two ways to prepare foil wrapped chicken. The packets are either fried in oil or cooked in an oven. I go with the oven route and prefer to do so because several packets can be cooked at once and don't need to be watched.

This dish took about an hour and a half to prepare and provided 8 servings.

Foil Wrapped Ginger Chicken

1 lb. boneless, skinless chicken thigh meat, cut into bite-sized pieces
1 teaspoon dark soy sauce
1 tablespoon regular soy sauce
1 tablespoon brown sugar
1 tablespoon Hoisin sauce
1 inch piece ginger, peeled and cut into very thin slivers
2 green onions cut into 2" lengths, then cut into slivers
Freshly ground black pepper

1. In a large bowl combine soy sauces, brown sugar and ginger. Add chicken, toss to coat and chill for at least 1 hour. Longer is desirable, however.

2. Preheat oven to 350 degrees.

3. Lay out 8 pieces of foil, six to eight inches square. Put 1/8 of the chicken in the middle of each. Top with some onions and pepper.

4. Fold in half diagonally to create a triangle. Fold the edge of each open side of the triangle over three times to seal well.

5. Lay packets on foil-lined baking sheet. Bake for 25 minutes.

You can experiment with different marinades to attain a variety of wonderful flavors.

1 comment:

  1. So tender and flavorful was that chicken. And the fragrance that emerges from the foil packet - masterful!