Paper Wrapped Chicken
|Chicken breasts||2 Large, skinned, boned and cut into bite-sized pieces rice or waxed paper|
|Dried mushrooms||8 , soaked in cold water for 30 minutes, drained and chopped|
|Scallions||4 , chopped|
|Fresh ginger piece||1 1⁄2 Inch, peeled and thinly sliced (Green Variety)|
|Frozen green peas||3 Tablespoon, thawed|
|Vegetable oil||2 Cup (32 tbs) (For Deep-Frying)|
|Oyster sauce||1 1⁄2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Rice wine/Sherry||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
First, make the marinade.
Put all the ingredients into a shallow bowl and mix until they are thoroughly blended.
Add the chicken pieces to the bowl and stir them gently until they are thoroughly basted.
Set aside at room temperature for 1 hour, turning and basting from time to time.
Cut the paper into squares about 15cm./6 in.in diameter.
Arrange a little of the filling just off centre and carefully add a little mushroom, spring onion (scallion), ginger and peas to the filling.
Fold up the paper, as explained in the sketch so that the filling is completely enclosed, envelope fashion.
Fill a large deep-frying pan about one-third full with vegetable oil and heat until it is hot.
Carefully lower the 'packets' into the oil, two or three at a time, and fry for 3 to 5 minutes, turning occasionally.
Remove from the oil and drain on kitchen towels.