Wrapped paper chicken (baked)

Ingredients:

3 big chicken boneless leg, cut into few big pieces

baking paper

Marinade overnight in fridge:

Blend the 4 ingredients together before adding in the condiments.

2 garlic

5 shallots

2cm knob ginger (or lesser)

2 tbs water

0.5tsp five spice powder

1 tbs light soya sauce

1tsp dark soy sauce

2 tbs oyster sauce

0.5tsp salt

0.5tsp pepper

1.5 tsp sugar

2tbs hua diao wine

0.5bts sesame oil

1tbs corn flour

1tbs oil

Method:

1. Cut the baking paper in squares.
2. Fold in the chicken.
3. Bake 200degree for 25mins

Recipe from meatman with some adjustment.

Making of rice wine

2 weeks later

 1 big 1 small bottle

Ingredients:
1kg glutinous rice

Water (just enough to cook rice)

2 jiu bing （酒饼）

Tips of preparing of jiu bing:

1. Sun the jiu bing for 1-2hr OR

2. Oven bake 120degree for 10mins.

3. Pound the jiu bing to powder.

Method:

1. Wash rice 2-3 time till clean.

2. Soak rice overnight or 8hrs.

3. Drain the water.

4. Add water to rice, steam rice or cook rice in rice cooker.

5. Use glass container or claypot.

6. Sprinkle some jiu bing powder inside the container.

7. Layer the rice into container, sprinkle jiu bing again and repeat.

8. Top layer sprinkle jiu bing powder.

9. Cover the lid with towel if using claypot.

10. Keep it for 7 days.

11. Rice wine is ready, filter out and keep into glass container.

*** The longer it ferment, the taste will be more robust, can allow to ferment to 1 month.