Silver Wrapped Chicken
Delight your taste buds with Silver Wrapped Chicken, a flavorful Chinese-inspired dish that's as fun to eat as it is to prepare. Succulent boneless chicken thighs are marinated in a rich blend of soy sauce, oyster sauce, Shaoxing wine, and fragrant sesame oil, infused with the warmth of garlic, ginger, and white pepper for a perfectly balanced flavor. Wrapped in individual aluminum foil packets and steamed to tender perfection, each piece locks in its juicy goodness, making every bite an aromatic burst of umami. This unique presentation adds a touch of elegance and excitement to your meal, as guests unwrap their personal parcels of savory delight. Ideal as an appetizer or entrée, Silver Wrapped Chicken is a crowd-pleasing dish that's perfect for family meals or dinner parties. Simple to make yet utterly delicious, this recipe is a must-try for fans of Asian cuisine!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 g boneless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 1 tsp sesame oil
- 1 tsp sugar
- 0.5 tsp white pepper
- 2 cloves minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 10 sheets aluminum foil
Instructions
Clean the boneless chicken thighs and cut them into bite-sized pieces, about 1.5-inch squares.
In a large mixing bowl, combine the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, minced garlic, grated ginger, and cornstarch. Mix well to create a marinade.
Add the chicken pieces to the marinade and toss until they are evenly coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 20 minutes. For best results, marinate for 2 hours.
Preheat a steamer or prepare a wok for steaming by filling it with water and bringing it to a boil.
Cut the aluminum foil into 10 squares, each roughly 6 x 6 inches.
Place a marinated chicken piece in the center of each foil square. Fold the foil over the chicken to wrap it completely, sealing the edges tightly to form small packets.
Once all chicken pieces are wrapped, place the foil packets into the steamer or on a steaming rack in the wok without overlapping them.
Steam the chicken packets for 12-15 minutes, ensuring that the chicken is fully cooked through. The juices inside the foil packets should run clear.
Carefully remove the foil packets from the steamer, as they will be hot. Serve them directly, allowing guests to unwrap the foil themselves for a fun dining experience!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
