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Paper Wrapped Chicken (gee-bow Gai)

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CATEGORY CUISINE TAG YIELD
Meats Chinese Appetizers, Chicken, Chinese 45 Servings

INGREDIENTS

3 1/2 lb Chicken
45 Squares unwaxed butcher
Paper or aluminum foil 6"x6"
3 Green onions, slivered
3 Thin slices ginger, slivered
2 Quarts oil for deep-frying
2 t Catsup
1 T Oyster sauce
1 1/2 t Hoisin sauce
1 t Thin soy sauce
1 T Rice wine
Dash of pepper
1 t Salt
1 t Sugar
2 t Cornstarch

INSTRUCTIONS

Skin and bone chicken; then cut into pieces 1 1/2" x2" long. Sprinkle
chicken with each of the ingredients listed under "marinade," mix  well
and then add the green onions and ginger. Marinate for 2 hours.  See
diagrams for wrapping. Heat the oil to 325 degrees and then  carefully
put each package into the oil. Deep-fry 4 minutes on each  side. Put
packages in a strainer to drain off excess oil before  serving.  NOTE:
Paper Wrapped Chicken may be deep-fried several hours in  advance and
reheated in the oven (325 degrees) for 10 minutes just  before serving.
1. Brush center of the paper with oil, and with one  corner of the
paper toward you, place 1 piece of chicken and 1 sliver  of green onion
about 2" from that corner.  2. Fold the corner to just cover the
chicken.  3. Fold once more...about 1 1/4," and tuck second edge under
meat  (This forms a triangle.)  4. Make an envelope by folding the left
and right corners toward the  middle.  5. Tuck in the flap to close the
envelope.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 180mg
Potassium: 37.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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