Paper-wrapped chicken

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.

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