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Classic Paper Wrapped Chicken

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Paper Wrapped Chicken has a grand taste. Paper Wrapped Chicken gets its desired taste from chicken cooked with sauce and cornstarch. Paper Wrapped Chicken is inspired by many restaurants worldwide.
Ingredients
  Soy sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Hoisin sauce 1 Tablespoon
  Cornstarch 1 Teaspoon
  Salad oil 1 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1 Dash
  Chicken breasts 1 Pound, skinned, boned and cut in bite size pieces
  Cooked ham/Chinese sausages 2 Ounce
  Whole green onions 5
  Fresh coriander leaves 30
Directions

In a bowl, combine soy, sherry, hoisin sauce, cornstarch, the 1 teaspoon salad oil, sesame oil, sugar, and pepper.
Add chicken and marinate for 30 minutes.
Cut ham, if used, in matchstick pieces.
If you use Chinese sausages instead, steam them on a rack over boiling water for 15 minutes, then cut diagonally in slices 1/8 inch thick; you should have 30 slices.
Cut green onions in 1 1/2 inch lengths, then slice lengthwise in thin shreds.
Cut cooking parchment into 30 5-inch squares.
To wrap chicken, see illustration below .1.
In center of each parchment square, place 1 piece chicken, 3 strips ham (or 1 slice Chinese sausage), several shreds of green onion, and a leaf of coriander.
Turn one corner up over filling.
Fold adjacent corners in toward center, overlapping and enclosing filling.
Fold filled part of packet in half (see dotted line).
Slide fourth corner all the way down into space between layers of paper to seal each packet.
At this point you can cover and refrigerate up to 6 hours until ready to cook.
In a deep pan (at least 6 inches in diameter), pour salad oil to a depth of 1 1/2 inches and heat to 350° on a deep-frying thermometer.
Fry 4 to 6 packets at a time, turning occasionally, for 3 minutes or until chicken is opaque.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all are cooked or arrange packets in a single layer in a shallow, rimmed baking pan.
Bake in a 400° oven for 12 minutes.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Ingredient: 
Chicken

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