Parchment Chicken (Gee Bow Gai)

Parchment Chicken (Gee Bow Gai) Ingredients

**** NO E *****	1/2 ts Salt
1 Chicken breast; whole	1 tb Sugar
1 ts Dark soy sauce	1 ts Cornstarch
1/2 ts Sherry	1/4 ts Garlic juice
1 tb Green onion; minced	1 tb Chinese parsley; minced
1 ts Ginger root;fresh; minced	4 c Oil
1/2 ts Sesame oil	Cooking parchment
5 ds Hot sauce

Instructions for Parchment Chicken (Gee Bow Gai)

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 thats 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"

Main Ingredient: ChickenCuisine: Chinese

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Ingredient Insight - look inside this recipe

Chicken Breast	Cornstarch	Garlic	Ginger
Onion	Parsley	Salt	Sesame Oil
Sherry	Soy Sauce	Sugar

Chinese Dim sum Corn Chicken Sesame Onion Garlic Parsley Green Onion Sherry Soy Sauce Ginger

for flavor and categorization

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