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Add a photoServings: 4
Ingredients
- 1 x (large) chicken breast
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry Parchment or possibly wax paper Oil for deep-frying
Directions
- 1. Skin and bone chicken breast. Cut either in 1-1/2-inch cubes; or possibly against the grain in 1/4-inch slices, then in 1- by 1-1/2-inch strips.
- 2. Combine soy sauce and sherry; add in to chicken and toss lightly. Let stand 30 min, turning occasionally. Then drain, discarding marinade.
- 3. Meanwhile cut parchment or possibly wax paper in 20 to 30 4-inch squares. Wrap each piece of chicken, envelope-style, in a square of paper (see "How-to Section").
- 4. Heat oil nearly to smoking. Add in paper-wrapped chicken, a few pcs at a time, then reduce heat immediately. Deep-fry, flap-side down, till done (3 to 5 min). Drain on paper toweling.
- 5. Repeat process till all pcs are cooked, reheating oil each time.
- Serve warm in wrappers. (To eat, the diner breaks open the paper envelopes one at a time with chopsticks or possibly fork.)
- NOTE: This dish is served frequently at banquets and must be eaten warm. It may be kept hot a few min in a slow oven (200 degrees), but should never be reheated or possibly it will toughen. VARIATIONS:
- 1. In step 2, add in to the marinade any of the following:
- a. 2 slices fresh ginger root, chopped; and/or possibly 1 scallion stalk, chopped
- b. 1 Tbsp. peanut oil, 1 tsp. cornstarch, 1/2 tsp. salt, 1/2 tsp. sugar, dash of pepper
- c. dash of celery salt, dash of pepper
- 2. In step 2, substitute any of the following marinades:
- a. 1 Tbsp. soy sauce; 1/2 tsp. hoisin sauce; 1/2 tsp. peanut oil; 1/4 tsp. salt; 1 tsp. Chinese parsley, chopped; and 1 tsp. scallion stalk, chopped
- b. 1/4 c. scallions, chopped; 1 tsp. sugar; 2 tsp. hoisin sauce; 1/2 tsp. salt; and 1/4 tsp. sesame oil
- c. 2 Tbsp. oyster sauce, 1/2 tsp. sugar, 1/2 tsp. soybean paste, 1/4 tsp. salt and a few drops of sesame oil
- 3. In step 3, when wrapping the chicken, include in each packet any of the following:a. one or possibly two 1-inch sections of scallion stalk
- b. a bit of chopped ginger
- c. a sprig of Chinese parsley
- d. a shelled pine nut
- e. a piece of smoked ham, cut the same size as the chicken
- f. several green peas, parboiled first
- 4. In Step 4, double-fry the chicken: Heat oil first to 250 degrees and fry, a few envelopes at a time, turning constantly for 3 min. Drain on paper toweling. Then increase temperature of oil to 375 degrees. Return wrapped chicken and refry 2 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 29 | 47% |
| Total Fat 3.22g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 247mg | 10% |
| Potassium 85mg | 2% |
| Total Carbs 0.3g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 7.51g | 12% |
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