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–+ servings

Sand Ginger Paper-Wrapped Chicken Drumsticks

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main
Cuisine: Hong Kong style
Servings: 4 people

Equipment

  • Parchment Paper
  • Stapler (or heat-resistant twine)

Ingredients
 

Chicken Ingredients

  • 1200 g Chicken Drumsticks
  • 1 tbsp galangal powder
  • 1 tsp Chinese 5 spices powder
  • 1 tsp chicken powder
  • 1 tsp garlic powder
  • 1 tbsp salt
  • 1 tsp sugar

Side Dish Ingredients

  • 300 g Purple Sweet Potato (Peeled and cut into chunks)
  • 1 tsp white vinegar
  • 1 tsp olive oil
  • 1 tbsp brown sugar
  • ¼ tsp salt

Instructions

  • Wash the chicken drumsticks and pat them dry. Place them in a bowl and toss well with sand ginger powder, five spice powder, chicken powder, garlic powder, salt, and sugar until evenly coated.
  • Wrap the seasoned chicken in parchment paper. Fold the edges and seal them using a stapler (ensure it is tightly sealed to trap steam). Let marinate for about 3 hours.
  • Preheat the oven to 230°C (450°F).
  • Prepare the sweet potatoes: In a large bowl, toss the purple sweet potato chunks with white vinegar, olive oil, brown sugar, and salt until evenly coated.
  • Place the wrapped chicken on a baking tray and put it into the oven. Bake for 30 minutes. When the time is up, remove from the oven and let rest at room temperature for 10 minutes. Do not cut open the paper yet.
  • Spread the potatoes on a baking tray lined with parchment paper. Place in the oven and bake at the same temperature for 13-15 minutes until the edges are caramelized and tender.
  • Unwrap the parchment paper, plate the chicken and purple sweet potatoes, and serve immediately.

Notes

Health Tip:
1. Purple sweet potatoes are rich in anthocyanins and fiber, making them a healthier alternative to regular potatoes. This dish uses very little oil, making it suitable for those recovering from illness or preferring lighter flavors.
2. Adding vinegar effectively prevents the purple sweet potatoes from oxidizing and discoloring, keeping them vibrant.
3. Using a stapler is the traditional method for sealing paper-wrapped chicken. If you have concerns, you can use heat-resistant cotton twine or fold the paper tightly to seal it.
4. Letting the chicken rest and "bake" in its residual heat ensures the meat becomes more tender and silky; do not skip this step.
5. Remember to pour the chicken juices that flow out when unwrapping the packet over your rice to enjoy.
6. Air Fryer Method: Preheat to 200°C (400°F). Air fry wrapped chicken for 25-28 minutes, remove and rest for 10 minutes. Air fry sweet potatoes for 10-12 minutes. (Caution: Ensure parchment paper is well-sealed or weighed down so it doesn't fly into the heating element.)