Didn't buy the grease proof paper bag, just use the normal grease proof paper fold into about 9cm width and cut at length of 12-13cm then staple the 2 of the 3 open end. Recipe from Tham Yui Kai's book...
6 stalk of Spring Onion
Grease proof paper – made into paper envelopes
Clean and chopped the chicken into pieces, each of about 80g. Cut half portion of the ginger into shreds and grind the other portion to squeeze the juice. Cut the spring onion into shreds.
Method of seasoning the chicken:
Place the well cut chicken pieces in a bowl, add in 3 tsp salt (I use 1tsp salt), 2 tsp sugar, ½ tbsp light soy sauce, ½ tbsp oyster sauce, 2 tsp sesame oil, dash of pepper, 1 tbsp ginger juice, 1 tbsp chinese cooking wine, 3 tbsp water, ½ tbsp cornflour and stir well. Lastly add in 2 tbsp oil, stir well and season it for about 2 hours.
Method of wrapping and frying:
Put one piece of the chicken in one grease proof paper envelope, add in some ginger and spring onion shreds and seal up the envelope by means of staples. After completing all the wrapping, fry it in hot oil for about 8 minutes until cooked. Unwrap the packets when about to serve.