1/2 small onion
2 cloves garlic
Blend both into paste
3 tbsp sugar
4 tbsp rice wine (I used shao xing)
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp ginger juice (I used bentong ginger)
4 tbsp soy sauce
1 tbsp dark soy sauce (optional)
1 tbsp of corn flour
Salt to taste
Mix all ingredients n marinate chicken for at least 6 hrs.
Mix 3 tbsp boiling water and 1 tsp tapioca flour to make into glue.
Use tracing paper, grease the inside with oil, place 2 slices of ginger, followed by chicken n topped with another 2 slices of ginger with 1 tbsp of gravy (up to ur needs on how much gravy but normally zhi pao kar has little gravy) wrap n seal with homemade edible glue.
Oil both side of the tracing paper n AF for 30mins at 180 degrees. Turn 2-3 times during AF.
I tried with parchment paper n it is too thick n u can't oil the paper too much due to the existence of wax, therefore, not advisable to use.
Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/844607852274959/?__mref=message_bubble
