| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Archived, China | 1 | Servings |
INGREDIENTS
| Yield: 16 wrapping | ||
| packets | ||
| 1 | Chicken breast, whole | |
| 1 | t | Dark soy sauce |
| 1/2 | t | Sherry |
| 1 | T | Green onion, minced |
| 1 | t | Ginger root, freshminced |
| 1/2 | t | Sesame oil |
| 5 | ds | Hot sauce |
| 1/2 | t | Salt |
| 1 | T | Sugar |
| 1 | t | Cornstarch |
| 1/4 | t | Garlic juice |
| 1 | T | Chinese parsley, minced |
| cilentro | ||
| 4 | c | Oil |
| Cooking parchment |
INSTRUCTIONS
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 hours or 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 minutes at the most. Drain on paper towel and serve hot. DO-AHEAD NOTES: Deep fry, cool and freeze. To reheat, preheat oven at 350 degrees. Heat frozen packets for 7-8 minutes. COMMENTS: Foil may be substituted if parchment paper is unavailable. You may also use cellophane paper, and that's quite pretty as the filling shows through clearly. The advantage of using the parchment paper is that the chicken pieces will not stick to the wrapper. If you prefer to serve fresh, wrap the filling several hours ahead and deep-fry at the last minute. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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