Parchment Chicken Shanghai Style
|Chicken breasts||1⁄3 Pound, boned, skinned|
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Fresh ginger root slices||2|
|Green onions||3 , chopped in 1-inch lengths|
|Soy sauce||1 Teaspoon|
|Egg roll skins||10|
|Egg yolk||1 , slightly beaten|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Slice chicken breasts into thin strips.
Combine marinade ingredients in a medium bowl.
Add chicken strips; mix well.
Let stand 1 hour.
Remove and discard ginger slices.
Place egg roll skins on a flat surface with corners at top, bottom, left and right.
Place 1 tablespoon marinated chicken near bottom corner and spread it toward bottom corner.
Fold corner over filling and roll toward top corner, stopping a third of the way from top corner.
Fold left and right corners over filling.
Dab egg yolk on one side of filling.
Press to seal.
Fold top corner down, moisten inside of corner with egg yolk and press to seal.
Egg roll should resemble a small envelope.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 or 3 egg rolls at a time in hot oil until golden, 1 minute on each side.
Remove from oil with slotted spoon.
Drain on paper towels.