Paper wrapped Chicken
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Sesame oil||2 Teaspoon|
|Minced ginger||1 Teaspoon|
|Chicken breast||1 , skinned and boned|
|Sesame oil||1 Tablespoon|
|Smithfield ham||1 Ounce, cut into 1 1/2 inch slivers|
|Green onions||2 , cut into 1 1/2-inch slivers (Including Tops)|
|Water chestnuts||1⁄3 Cup (5.33 tbs), sliced|
|Cilantro||1⁄4 Cup (4 tbs) (Chinese Parsley)|
Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
To wrap chicken, place a square of parchment paper on work surface with one point facing you.
Brush lightly with sesame oil.
Place 2 or 3 pieces of chicken in center of square.
Top with a few slivers of ham and green onion, 1 slice of water chestnut, and a few cilantro leaves.
Fold bottom corner over filling.
Fold right and left corners in toward center, overlapping and enclosing filling.
Fold filled part of packet in half.
Slide top corner all the way down into space between layers of paper to seal packet.
Repeat until all packets are made.
If made ahead, cover and refrigerate for up to 4 hours.
Preheat oven to 375°F.
Place packets in a single layer in a shallow-rimmed baking pan.
Bake in preheated oven for 15 minutes or until chicken is opaque (open a packet to test).
To eat, untuck the flap with your fork or chopsticks and spread out the paper.