Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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