| 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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