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INGREDIENTS

1 tb Soy sauce
Parchment ; or wax paper
1 lg chicken breast
1 tb Sherry
Oil ; for deep-frying

Servings

INSTRUCTIONS

1. Skin and bone chicken breast. Cut either in 1-1/2-inch cubes; or against the grain in 1/4-inch slices, then in 1- by 1-1/2-inch strips. 2. Combine soy sauce and sherry; add to chicken and toss lightly. Let stand 30 minutes, turning occasionally. Then drain, discarding marinade. 3. Meanwhile cut parchment or wax paper in 20 to 30 4-inch squares. Wrap each piece of chicken, envelope-style, in a square of paper (see "How-to Section"). 4. Heat oil nearly to smoking. Add paper-wrapped chicken, a few pieces at a time, then reduce heat immediately. Deep-fry, flap-side down, until done (3 to 5 minutes). Drain on paper toweling. 5. Repeat process until all pieces are cooked, reheating oil each time. Serve hot in wrappers. (To eat, the diner breaks open the paper envelopes one at a time with chopsticks or fork.) NOTE: This dish is served frequently at banquets and must be eaten hot. It may be kept warm a few minutes in a slow oven (200 degrees), but should never be reheated or it will toughen. VARIATIONS: 1. In step 2, add to the marinade any of the following: a. 2 slices fresh ginger root, minced; and/or 1 scallion stalk, minced b. 1 tablespoon peanut oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon sugar, dash of pepper c. dash of celery salt, dash of pepper 2. In step 2, substitute any of the following marinades: a. 1 tablespoon soy sauce; 1/2 teaspoon hoisin sauce; 1/2 teaspoon peanut oil; 1/4 teaspoon salt; 1 teaspoon Chinese parsley, minced; and 1 teaspoon scallion stalk, minced b. 1/4 cup scallions, minced; 1 teaspoon sugar; 2 teaspoons hoisin sauce; 1/2 teaspoon salt; and 1/4 teaspoon sesame oil c. 2 tablespoons oyster sauce, 1/2 teaspoon sugar, 1/2 teaspoon soybean paste, 1/4 teaspoon salt and a few drops of sesame oil 3. In step 3, when wrapping the chicken, include in each packet any of the following: a. one or two 1-inch sections of scallion stalk b. a bit of minced ginger c. a sprig of Chinese parsley d. a shelled pine nut e. a piece of smoked ham, cut the same size as the chicken f. several green peas, parboiled first 4. In Step 4, double-fry the chicken: Heat oil first to 250 degrees and fry, a few envelopes at a time, turning constantly for 3 minutes. Drain on paper toweling. Then increase temperature of oil to 375 degrees. Return wrapped chicken and refry 2 minutes more. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Deep-Fried Paper-Wrapped Chicken

1 tb Soy sauce 
  Parchment or wax paper
1 lg chicken breast 
1 tb Sherry 
  Oil for deep-frying

1. Skin and bone chicken breast. Cut either in 1-1/2-inch cubes; or against  the grain in 1/4-inch slices, then in 1- by 1-1/2-inch strips.    2. Combine soy sauce and sherry; add to chicken and toss lightly. Let stand  30 minutes, turning occasionally. Then drain, discarding marinade.    3. Meanwhile cut parchment or wax paper in 20 to 30 4-inch squares. Wrap  each piece of chicken, envelope-style, in a square of paper (see "How-to  Section").    4. Heat oil nearly to smoking. Add paper-wrapped chicken, a few pieces at a  time, then reduce heat immediately. Deep-fry, flap-side down, until done (3  to 5 minutes). Drain on paper toweling.    5. Repeat process until all pieces are cooked, reheating oil each time.  Serve hot in wrappers. (To eat, the diner breaks open the paper envelopes  one at a time with chopsticks or fork.)    NOTE: This dish is served frequently at banquets and must be eaten hot. It  may be kept warm a few minutes in a slow oven (200 degrees), but should  never be reheated or it will toughen. VARIATIONS:    1. In step 2, add to the marinade any of the following:     a. 2 slices fresh ginger root, minced; and/or 1 scallion stalk, minced     b. 1 tablespoon peanut oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2  teaspoon sugar, dash of pepper     c. dash of celery salt, dash of pepper    2. In step 2, substitute any of the following marinades:     a. 1 tablespoon soy sauce; 1/2 teaspoon hoisin sauce; 1/2 teaspoon peanut  oil; 1/4 teaspoon salt; 1 teaspoon Chinese parsley, minced; and 1 teaspoon  scallion stalk, minced     b. 1/4 cup scallions, minced; 1 teaspoon sugar; 2 teaspoons hoisin sauce;  1/2 teaspoon salt; and 1/4 teaspoon sesame oil     c. 2 tablespoons oyster sauce, 1/2 teaspoon sugar, 1/2 teaspoon soybean  paste, 1/4 teaspoon salt and a few drops of sesame oil    3. In step 3, when wrapping the chicken, include in each packet any of the  following:     a. one or two 1-inch sections of scallion stalk     b. a bit of minced ginger     c. a sprig of Chinese parsley     d. a shelled pine nut     e. a piece of smoked ham, cut the same size as the chicken     f. several green peas, parboiled first    4. In Step 4, double-fry the chicken: Heat oil first to 250 degrees and  fry, a few envelopes at a time, turning constantly for 3 minutes. Drain on  paper toweling. Then increase temperature of oil to 375 degrees. Return  wrapped chicken and refry 2 minutes more.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 4

Calories: 81
Calories from Fat: 36 (44%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.9g
Cholesterol 27.8mg		9 %
Sodium 90.6mg		3 %
Potassium 101.5mg		3 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 81

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