Name: Parchment Chicken (Gee Bow Gai)
Ingredients: **** NO E ***** Karen Adler FNGP13B. Yield: 16 wrapping packets; 1 Chicken breast; whole; 1 ts Dark soy sauce; 1/2 ts Sherry; 1 tb Green onion; minced; 1 ts Ginger root;fresh; minced; 1/2 ts Sesame oil; 5 ds Hot sauce; 1/2 ts Salt; 1 tb Sugar; 1 ts Cornstarch; 1/4 ts Garlic juice; 1 tb Chinese parsley; minced (cilentro); 4 c Oil; Cooking parchment

Recently I read again of a woman who simply decided one day to make such a commitment to pray, and my conscience was pricked. But I knew myself well enough to know that something other than resolve was being called for. I began to pray about praying. I expressed to God my frustrated longings, my jaded sense of caution about trying again, my sense of failure over working at being more disciplined and regular. I discovered something surprising happening from such simple praying: I was drawn into the presence of One who had, far more than I did, the power to keep me close. I found my focus subtly shifting away from my efforts to God’s, from rigor to grace, from rigidity to relationship. I soon realized that this was happening regularly. I was praying much more. I became less worried about the mechanics and methods, and in turn I was more motivated. And God so cares for us, I realized anew, that He Himself helps us pray. When we “do not know what we ought to pray for… the Spirit Himself intercedes for us with groans that words cannot express” (Rom. 8:26) (Timothy Jones).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E *** Karen Adler FNGP13B. Yield: 16 wrapping packets
1		Chicken breast; whole
1	ts	Dark soy sauce
1/2	ts	Sherry
1	tb	Green onion; minced
1	ts	Ginger root;fresh; minced
1/2	ts	Sesame oil
5	ds	Hot sauce
1/2	ts	Salt
1	tb	Sugar
1	ts	Cornstarch
1/4	ts	Garlic juice
1	tb	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
p aper, 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.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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