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Gee Bow Gai (parchment Chicken)

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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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