Yield: 4 Servings
|1 \N||(large) chicken breast|
|1 tablespoon||Soy sauce|
|\N \N||Parchment or wax paper|
|\N \N||Oil for deep-frying|
1. Skin and bone chicken breast. Cut either in 1-½-inch cubes; or against the grain in ¼-inch slices, then in 1- by 1-½-inch strips.
2. Combine soy sauce and sherry; add to chicken and toss lightly. Let stand 30 minutes, turning occasionally. Then drain, discarding marinade.
3. Meanwhile cut parchment or wax paper in 20 to 30 4-inch squares. Wrap each piece of chicken, envelope-style, in a square of paper (see "How-to Section").
4. Heat oil nearly to smoking. Add paper-wrapped chicken, a few pieces at a time, then reduce heat immediately. Deep-fry, flap-side down, until done (3 to 5 minutes). Drain on paper toweling.
5. Repeat process until all pieces are cooked, reheating oil each time.
Serve hot in wrappers. (To eat, the diner breaks open the paper envelopes one at a time with chopsticks or fork.) NOTE: This dish is served frequently at banquets and must be eaten hot. It may be kept warm a few minutes in a slow oven (200 degrees), but should never be reheated or it will toughen. VARIATIONS: 1. In step 2, add to the marinade any of the following: a. 2 slices fresh ginger root, minced; and/or 1 scallion stalk, minced b. 1 tablespoon peanut oil, 1 teaspoon cornstarch, ½ teaspoon salt, ½ teaspoon sugar, dash of pepper
c. dash of celery salt, dash of pepper 2. In step 2, substitute any of the following marinades: a. 1 tablespoon soy sauce; ½ teaspoon hoisin sauce; ½ teaspoon peanut oil; ¼ teaspoon salt; 1 teaspoon Chinese parsley, minced; and 1 teaspoon scallion stalk, minced
b. ¼ cup scallions, minced; 1 teaspoon sugar; 2 teaspoons hoisin sauce; ½ teaspoon salt; and ¼ teaspoon sesame oil c. 2 tablespoons oyster sauce, ½ teaspoon sugar, ½ teaspoon soybean paste, ¼ teaspoon salt and a few drops of sesame oil 3. In step 3, when wrapping the chicken, include in each packet any of the following:
a. one or two 1-inch sections of scallion stalk b. a bit of minced ginger
c. a sprig of Chinese parsley
d. a shelled pine nut
e. a piece of smoked ham, cut the same size as the chicken f. several green peas, parboiled first 4. In Step 4, double-fry the chicken: Heat oil first to 250 degrees and fry, a few envelopes at a time, turning constantly for 3 minutes. Drain on paper toweling. Then increase temperature of oil to 375 degrees. Return wrapped chicken and refry 2 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .