| 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 | t | Dark soy sauce |
| 1/2 | t | Sherry |
| 1 | T | Green onion, minced |
| 1 | t | Ginger root, fresh minced |
| 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 | ||
| corner. Tuck in top corner. COOKING: Heat oil in , corner. Tuck in top corner. COOKING: Heat oil in wok. | ||
| ing the parchment paper is that the chicken pieces, ing the parchment paper is that the chicken pieces will not |
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 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 8366
Calories From Fat: 7840
Total Fat: 886.6g
Cholesterol: 292.4mg
Sodium: 1889mg
Potassium: 943mg
Carbohydrates: 16.7g
Fiber: <1g
Sugar: 12.8g
Protein: 107.2g