Chinese: paper wrapped chicken (gee-bow gai)
45 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken |
| 45 | Squares unwaxed butcher | |
| Paper or aluminum foil 6\"x6\" | ||
| 3 | Green onions, slivered | |
| 3 | Thin slices ginger, slivered | |
| 2 | Quarts oil for deep-frying | |
| 2 | teaspoons | Catsup |
| 1 | tablespoon | Oyster sauce |
| 1½ | teaspoon | Hoisin sauce |
| 1 | teaspoon | Thin soy sauce |
| 1 | tablespoon | Rice wine |
| Dash of pepper | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Cornstarch |
Directions
MARINADE
WRAPPING PAPER WRAPPED CHICK
1. Skin and bone chicken; then cut into pieces 1½" x2" long.
2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and then add the green onions and ginger. Marinate for 2 hours.
3. See diagrams for wrapping.
4. Heat the oil to 325 degrees and then carefully put each package into the oil. Deep-fry 4 minutes on each side. Put packages in a strainer to drain off excess oil before serving.
NOTE: Paper Wrapped Chicken may be deep-fried several hours in advance and reheated in the oven (325 degrees) for 10 minutes just before serving. 1.
Brush center of the paper with oil, and with one corner of the paper toward you, place 1 piece of chicken and 1 sliver of green onion about 2" from that corner.
2. Fold the corner to just cover the chicken.
3. Fold once more...about 1 ¼," and tuck second edge under meat (This forms a triangle.)
4. Make an envelope by folding the left and right corners toward the middle.
5. Tuck in the flap to close the envelope.