Paper Wrapped Chicken
|Whole chicken cutlet||1 Large (A Skinned And Boned Chicken Breast, Uncooked)|
|Light soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|White pepper/Black pepper||1⁄4 Teaspoon|
|Dried chinese mushrooms||5|
|Ham||1⁄2 Pound (Use Smithfield)|
|Sesame oil||2 Tablespoon|
|Chinese parsley leaves||20|
|Vegetable oil||2 Cup (32 tbs)|
Cut the chicken cutlet into 1 inch wide (2.5 cm), 2 inches long (5 cm), and 1/4 inch thick (6 mm) slices.
Marinate with the soy sauce, wine, salt, sugar, and pepper for at least 20 minutes.
Soak the mushrooms in hot water for about 15 minutes.
Cut off and discard stems.
Cut each mushroom into quarters.
Trim the fat and skin from the Smithfield ham and boil for about 10 minutes.
When cool, cut into small triangular shapes the same size as the mushrooms.
Brush some sesame oil on 1 sheet of paper.
Place 1 parsley leaf in the middle, and next to it on one side place a mushroom, and on the other side place a ham slice.
Then lay a slice of chicken meat on top of all three.
Fold like an envelope into a rectangular package.
Tuck the corner inside to make a neat package.
Deep fry the package, a few at a time and face down, at low heat for 2 minutes.
Turn them over and fry 30 seconds more.