Oriental chicken parcels
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken breast fillet |
| ½ | In root ginger | |
| 1 | Clove garlic | |
| 3 | Spring onions | |
| ½ | Red pepper | |
| Oil for deep-frying | ||
| 1 | tablespoon | Medium sherry |
| 1 | tablespoon | Dark soy sauce |
| 1 | tablespoon | Hoisin sauce |
| 1 | teaspoon | Sesame oil |
| Salt and pepper | ||
| 1 | Egg | |
| 1 | tablespoon | Cornflour |
| 28 | Sheets rice paper | |
Directions
Slice chicken into short narrow strips. Peel and finely chop ginger and garlic. Finely chop spring onions De-seed red pepper and dice finely.
Heat 1 tbsp oil in frying pan. Fry garlic and ginger for 1 minute. Add in chicken. Fry until whitened.
Add in spring onion and red pepper. Stir-fry for 2 minutes.
Add in sherry, soy sauce, oyster sauce, sesame oil, salt and pepper.
Stir-fry for 2 minutes. Cool.
Beat egg. Sprinkle baking tray with cornflour. Take 1 sheet of rice paper.
Brush with a little beaten egg Top with another sheet of rice paper.
Place a tbsp of the chicken mixture in the centre of the layered sheets.
Brush edges with beaten egg. Fold edges over chicken. Brush with egg and roll tightly into a parcel. Place on cornfloured baking tray.
Repeat process, making 14 parcels. Heat oil in a wok or deep frying pan.
Deep-fry the parcels in batches till golden-brown.
Remove with slotted spoon. Drain on kitchen paper. Serve warm with soy and chilli dipping sauces.
Converted by MC_Buster.
NOTES : Makes 14
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.