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PARCHMENT-WRAPPED CHICKEN

Category:    Chinese, Chicken, Appetizers
Yield:12 servings
 
      4    Scallions, green tops only          1 ts Sugar
      2    Whole chicken beast                 2 ts Oil
      1 ts Ginger juice (see below)           24    Squares (6-in) parchment
      2 ts Dry sherry or                            (see NOTE)
           Shaoshing wine                      2 c  Oil, for deep-frying
      2 ts Light soy sauce                          Hoisin sauce, for dipping
      1 ts Salt                           
 
  Shred the scallions lengthwise and then cut into 1-1/2 inch lengths.  Cut
  the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length.
  Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of
  ginger juice. In a bowl, combine the ginger juice with the sherry/wine,
  scallion strips, soy sauce, salt and sugar, to make a marinade for the
  chicken strips.  Let the chicken marinate for at least 10 minutes. Place a
  square of parchment in front of you, with a corner toward you. Rub a bit of
  oil o the center of the paper.  Place a little of the chicken and a bit of
  the scallion on the paper horizontally, well below the center of the angled
  square.  Fold the lower corner up to cover the meat, then fold the left
  corner over to the right and the right corner over to left, to make a small
  envelope. Fold the top corner down and tuck it in securely. Repeat the
  process for the other 23 pieces of paper, using the rest of the chicken and
  scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry
  the envelopes in the hot oil for 1 minute on each side. Remove with a
  slotted spoon or a strainer, and drain on paper towels. Serve with hoisin
  sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick.
  The paper
       acts like a batter coating, to protect and insulate the ingredient
       against the hot oil.
       Use cooking parchment or rice paper; other suitable papers are
       available in cooking-supply houses.  The paper must be porous; never
       use aluminum foil or plastic cling wrap. -- Verdi
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 

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