Parchment-wrapped chicken

Yield: 12 servings

Measure Ingredient
4 \N Scallions, green tops only
2 \N Whole chicken beast
1 teaspoon Ginger juice (see below)
2 teaspoons Dry sherry or
\N \N Shaoshing wine
2 teaspoons Light soy sauce
1 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Oil
24 \N Squares (6-in) parchment
\N \N (see NOTE)
2 cups Oil, for deep-frying
\N \N Hoisin sauce, for dipping

Shred the scallions lengthwise and then cut into 1-½ inch lengths.

Cut the chicken breasts into strips ¼ inch wide by 1-½ inches in length. Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of ginger juice. In a bowl, combine the ginger juice with the sherry/wine, scallion strips, soy sauce, salt and sugar, to make a marinade for the chicken strips. Let the chicken marinate for at least 10 minutes. Place a square of parchment in front of you, with a corner toward you. Rub a bit of oil o the center of the paper. Place a little of the chicken and a bit of the scallion on the paper horizontally, well below the center of the angled square. Fold the lower corner up to cover the meat, then fold the left corner over to the right and the right corner over to left, to make a small envelope. Fold the top corner down and tuck it in securely. Repeat the process for the other 23 pieces of paper, using the rest of the chicken and scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry the envelopes in the hot oil for 1 minute on each side. Remove with a slotted spoon or a strainer, and drain on paper towels. Serve with hoisin sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick. The paper acts like a batter coating, to protect and insulate the ingredient

against the hot oil.

Use cooking parchment or rice paper; other suitable papers are available in cooking-supply houses. The paper must be porous; never

use aluminum foil or plastic cling wrap. -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981

Similar recipes