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Cooking For Fun
Asian Meat & Main Dishes

 
Paper Wrapped Chicken
Shared by Monique Newman (moniclassylady@hotmail.com)

1 Tbsp. Cornflour
1 Tsp. Salt
1 Tsp. Sugar
2 Tsp Sesame Oil
1/2 Tsp.White Pepper Powder
1 Tbsp. Light Soy Sauce
1 Tbsp. Oyster Sauce
1 Tbsp. Fresh Ginger Juice
1 Tbsp. Fresh Garlic Juice
1/2 Tbsp.Worcestershire Sauce
3 Tbsp. Cooking Oil
1 Tbsp. Brandy (Optional)
2 Tbsp Chopped Spring Onions
6 Chinese Mushrooms (soaked in water to soften and slice into strips)
4 Lbs. Chicken deboned and cut into 2 inch pieces.
Greased-proof paper cut into 8 inch squares.
Oil for deep frying chicken parcels

Mix all the ingredient with the chicken and marinate for at least 8 hours or over night in the fridge.

Put about 4 pieces of chicken,with some mushroom slices with the marinade if any,onto a square of greased proof paper and fold to wrap..tucking the end in to form a fairly tight packet.Staple the edge. repeat the process till all the chicken has been wrapped.

Heat oil in a wok. Deep fry packets a few at a time. till the package turns light brown.Drain on trivet. Arrange packets on a serving dish.This must be served hot.

Serve with a chilli sauce dip.

Note:-The chicken is served in the packets, so have finger bowls of water with slices of lemon on the table.
 
 
 
 
 
 


 

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