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Add a photoServings: 1
Ingredients
- Yield: 16 wrapping packets
- 1 x Chicken breast, whole
- 1 tsp Dark soy sauce
- 1/2 tsp Sherry
- 1 Tbsp. Green onion,chopped
- 1 tsp Ginger root,fresh,chopped
- 1/2 tsp Sesame oil
- 5 dsh Warm sauce
- 1/2 tsp Salt
- 1 Tbsp. Sugar
- 1 tsp Cornstarch
- 1/4 tsp Garlic juice
- 1 Tbsp. Chinese parsley,chopped (cilentro)
- 4 c. Oil Cooking parchment
Directions
- PREPARATION: Partially freeze chicken breast and slice it paper thin, across the grain, into narrow strips.
- Marinate chicken in the rest of the ingredients for several hrs or possibly overnight. Cut cooking parchment into 4 inch squares. WRAPPING: Position parchment with corners at top, bottom, left and right. Drop about 1 tbsp.
- of filling on lower corner of parchment. Tuck lower corner under filling and fold parchment about 1/2 way up. Fold left and right corners toward center, flatten filling and fold parchment paper once toward top corner.
- Tuck in top corner. COOKING: Heat oil in wok. Drop wrapped chicken in oil and fry for 1 1/2 to 2 min at the most. Drain on paper towel and serve warm. DO-AHEAD NOTES: Deep fry, cold and freeze. To reheat, preheat oven at 350 degrees. Heat frzn packets for 7-8 min.
- COMMENTS: Foil may besubstituted if parchment paper is unavailable. You may also use cellophane paper, and which's quite pretty as the filling shows through clearly. The advantage of using the parchment paper is which the chicken pcs won't stick to the wrapper. If you prefer to serve fresh, wrap the filling several hrs ahead and deep-fry at the last minute.
- Rhoda Fong Yee.
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