Combine (A) in a mixing bowl. Add in minced chicken meat and stir well to mix. Set aside in an air-tight container and put in the refrigerator for several hours or preferably overnight.
Divide the marinated meat into eight portions of 50g each. Put each portion in between 2 plastic sheets and roll out flat with a rolling pin into a thin and transparent piece of meat. Transfer the meat sheets or pieces onto a lightly-greased perforated wire netting and put to dry under the hot sun for several hours or until the meat is not sticky. (If you prefer a smaller piece of meat, cut it into a square or circle 8cm piece.)
Grill the meat pieces in a preheated oven at 220-230°C for 5-6 minutes, turning over at half time or until slightly burnt.