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Chicken In Paper

Flavors.of.Asia's picture
  Chicken breasts 2 Pound
  Soy sauce 1⁄4 Cup (4 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Salad oil/Sesame oil 1⁄4 Cup (4 tbs)
  Root ginger piece 1 , cut in 40 slivers (About 1 Inch By 1 Inch Size)

Cut pieces of bond or parchment paper, or aluminum foil, in 6-inch squares,- cut about 20.
Skin and bone chicken and cut into pieces about 1 by 1 by 1/2 inch.
Marinate chicken for 1 hour in a mixture of soy sauce, sherry, and oil.
Place square of paper flat with one corner point facing you.
Place drained chicken piece in the center and top it with 2 ginger slivers and a leaf of parsley.
Fold into envelope packet this way: Fold up bottom corner near you (over the chicken) to within 1 inch of the opposite top corner.
This will form a triangle.
Then fold right point of triangle over to within 3 inches of the left point and crease paper lengthwise (this means you are folding the right third of the triangle over to the left).
See first photograph showing this step above.
Then fold left point over to your right so that you fold over the left third of the triangle.
Double the bottom part of the packet over toward the top point, as shown in the second photograph at the right above.
You now have a tiny envelope with a pointed flap sticking up as shown.
Tuck this flap down inside the slot between the folded edges to secure the packet.
Just before dining, fry these little packages for 2 minutes in deep fat heated to 350°.
Each guest opens his own, so large paper napkins or hot towels are in order.

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Chicken In Paper Recipe