Gee bow gai (parchment chicken)

Yield: 1 servings

Measure Ingredient
\N \N -Yield: 16 wrapping packets
1 \N Chicken breast; whole
1 teaspoon Dark soy sauce
½ teaspoon Sherry
1 tablespoon Green onion;minced
1 teaspoon Ginger root;fresh;minced
½ teaspoon Sesame oil
5 dashes Hot sauce
½ teaspoon Salt
1 tablespoon Sugar
1 teaspoon Cornstarch
¼ teaspoon Garlic juice
1 tablespoon Chinese parsley;minced (cilentro)
4 cups Oil
\N \N Cooking parchment

PREPARATION: Partially freeze chicken breast and slice it paper thin, across the grain, into narrow strips.

Marinate chicken in the rest of the ingredients for several hours or overnight. Cut cooking parchment into 4 inch squares. WRAPPING: Position parchment with corners at top, bottom, left and right. Drop about 1 tbsp.

of filling on lower corner of parchment. Tuck lower corner under filling and fold parchment about ½ way up. Fold left and right corners toward center, flatten filling and fold parchment paper once toward top corner.

Tuck in top corner. COOKING: Heat oil in wok. Drop wrapped chicken in oil and fry for 1½ to 2 minutes at the most. Drain on paper towel and serve hot. DO-AHEAD NOTES: Deep fry, cool and freeze. To reheat, preheat oven at 350 degrees. Heat frozen packets for 7-8 minutes. COMMENTS: Foil may be substituted if parchment paper is unavailable. You may also use cellophane paper, and that's quite pretty as the filling shows through clearly. The advantage of using the parchment paper is that the chicken pieces will not stick to the wrapper. If you prefer to serve fresh, wrap the filling several hours ahead and deep-fry at the last minute. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

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