INGREDIENTS

INSTRUCTIONS

Skin and bone chicken breast. Cut either in 1-1/2-inch cubes; or
against the grain in 1/4-inch slices, then in 1- by 1-1/2-inch  strips.
Combine soy sauce and sherry; add to chicken and toss  lightly. Let
stand 30 minutes, turning occasionally. Then drain,  discarding
marinade. Meanwhile cut parchment or 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"). Heat oil nearly to smoking.  Add
paper-wrapped chicken, a few pieces at a time, then reduce heat
immediately. Deep-fry, flap-side down, until done (3 to 5 minutes).
Drain on paper toweling. Repeat process until all pieces are cooked,
reheating oil each time. Serve hot in wrappers. (To eat, the diner
breaks open the paper envelopes one at a time with chopsticks or
fork.)  NOTE: This dish is served frequently at banquets and must be
eaten  hot. It may be kept warm a few minutes in a slow oven (200
degrees),  but should never be reheated or it will toughen. VARIATIONS:
In step 2, add to the marinade any of the following: 2 slices fresh
ginger root, minced; and/or 1 scallion stalk, minced 1 tablespoon
peanut oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon
sugar, dash of pepper dash of celery salt, dash of pepper In step 2,
substitute any of the following marinades: 1 tablespoon soy sauce;  1/2
teaspoon hoisin sauce; 1/2 teaspoon peanut oil; 1/4 teaspoon  salt; 1
teaspoon Chinese parsley, minced; and 1 teaspoon scallion  stalk,
minced 1/4 cup scallions, minced; 1 teaspoon sugar; 2  teaspoons hoisin
sauce; 1/2 teaspoon salt; and 1/4 teaspoon sesame  oil 2 tablespoons
oyster sauce, 1/2 teaspoon sugar, 1/2 teaspoon  soybean paste, 1/4
teaspoon salt and a few drops of sesame oil In  step 3, when wrapping
the chicken, include in each packet any of the  following: one or two
1-inch sections of scallion stalk a bit of  minced ginger a sprig of
Chinese parsley a shelled pine nut a piece  of smoked ham, cut the same
size as the chicken several green peas,  parboiled first 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 minutes. Drain on paper
toweling. Then increase temperature of  oil to 375 degrees. Return
wrapped chicken and refry 2 minutes more.  From <The Thousand Recipe
Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 73.1mg
Sodium: 197.2mg
Potassium: 230.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 26.9g