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Parchment Chicken Shanghai Style

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Parchment Chicken Shanghai Style is a sinfully tasty chicken roll. I serve this dish quiet often at parties and sometimes at home. Try serving the Parchment Chicken Shanghai Style for your family this weekend. Then you will understand why we love it!
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Soy sauce 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Egg white 1
  Egg roll skins 10
  Egg yolk 1 , slightly beaten
  Oil 6 Cup (96 tbs) (For Deep Frying)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Chicken

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