Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken breast meat |
| 6 \N | Scallion |
| 2 cups | Oil |
| ½ teaspoon | Ginger, fresh; minced |
| 1 tablespoon | Soy sauce, light |
| 1 teaspoon | Sugar |
| 1 teaspoon | Salt |
| ¼ teaspoon | Garlic powder |
| 1 tablespoon | Gin |
| \N \N | From: Encyclopedia of Chinese Food and Cooking |
| \N \N | courtesy Debbie Carlson, Fidonet Cooking Echo |
Slice the chicken pieces one inch wide by one inch long. Place in a bowl.
Mix the ginger, soy sauce, sugar, salt, garlic powder and gin and pour over the chicken in the bowl. Mix well. Set aside for 30 minutes.
Cut the scallions into thirds.
Wrap two to three pieces of prepared chicken in small sheets of kitchen parchment with two to three sections of scallions. Heat peanut oil to 350 F. and deep-fry the packets for 90 seconds. Serve hot in the paper wrapping.