Cooking in paper (en papillote) is another technique that seal and retain all the wonderful cooking juices and flavor inside a dish without dissipated out. For my version, I use hindquarter of a chicken, marinated in spice mix, tossed in selection of summer vegetables: cherry tomatoes, celery, radish, green pea and shiitake mushroom. For fast and even cooking, I use maximum microwave heat for 5 minutes before continue on low heat for another 10 minutes.
Detail recipe as below (single serving)
Ingredient:
Detail recipe as below (single serving)
Ingredient:
- chicken hindquarter (roughly about 250g)
- marinade (all spice mix, salt, pepper and sweet soy sauce)
- 3 cloves of garlic, lightly crushed
- thumb size of ginger, thinly sliced
- 100g of green pea
- 100g of cherry tomato
- 50g of shiitake mushroom
Extra: Baking paper, approx 30cm square
Method.
- Marinade chicken in a bowl and leave for 1 hour to allow the flavor seeps into the chicken meat.
- At the end of marinating time, add in all the vegetables along with garlic and ginger. Roughly mix all the component together.
- For en papillote, fold the baking paper diagonally in half to make a center seam. Place chicken hindquarter next to center seam and put the rest of vegetable mix on top of chicken.
- Oppose the remaining half of baking paper and fold in the edge to make a tight seal as to resemble paper package. Put on microwave safe baking tray.
- Microwave at high heat for 5 minutes and continue cooking in low heat for another 10 minutes.
- Allow standing time for another 5 minutes before serving. Serve in unopened package.
