Silver Chicken

I eat a lot of Asian food in the winter. I am not sure what it is – perhaps it’s the promise of lots of veggies in the meal, perhaps it’s the super-satisfying hot, sour, salty and sweet tastes on my palate. Whatever it is, there’s something addictive and nourishing about Asian food. Take silver chicken, for example. It’s also known as foil chicken and it has all the hallmarks of satisfaction – chunks of meat, sour salty sweet sauce, and all the heat you want. I love silver chicken, and was introduced to it by my Mom, who had a great little take-out Chinese restaurant/laundromat right by her house for years. Sunny’s Chinese is now long gone, but this recipe comes really close to bringing it back home. Enjoy!

Silver Chicken aka Gee Bow Gai
makes 18 parcels

Adapted from Bon Appétit  | September 1995

• ½ cup brown sugar
• 5 tablespoons soy sauce
• ¼ cup minced green onions
• ¼ cup chopped fresh cilantro
• 3 tablespoons hoisin sauce
• 2 tablespoons dry Sherry
• 2 tablespoons toasted sesame oil
• 4 teaspoons minced peeled fresh ginger
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ½ teaspoon five-spice powder (optional)
• 1 pound chicken tenders or boneless skinless chicken thighs

Combine first 12 ingredients in large bowl and stir to blend.

Add chicken and turn to coat. Cover and refrigerate at least 30 minutes,
but this will be much better marinating overnight.
Stir occasionally.

Preheat oven to 350° F. Make 12 inch square foil pieces.

Fold each square of foil into quarters. Place 1 Tbs. chicken mixture in center of foil.
Fold bottom corner over chicken.
Fold sides in. Repeat with remaining chicken and foil. Discard remaining marinade.

Place all parcels on a baking sheet, and cook in oven for 30-45 minutes.
Alternatively, you can deep fry them.

Careful opening hot parcels!  They are very steamy.
Enjoy with rice and vegetables, or alone as an appetizer.