Paper-wrapped Chicken
2 min readZhi Bao Ji Pian
250g boneless, skinless chicken breasts
30 shreds of red chillies
60 fresh coriander leaves
3o pieces of cooked ham, cut into 8 cm(314 inch) squares
60 shreds of spring onion
30 shreds of peeled fresh root ginger
30 pieces of thinly sliced fresh, peeled or canned water chestnuts
1.2litres(2 pints) groundnut or vegetable oil, for deep-frying
2tablespoons oyster sauce
1tablespoon light soy sauce
1tablespoon dark soy sauce
1tablespoon Shaoxing rice wine or dry sherry
2teaspoons sugar
1teaspoon sesame oil
salt and freshly ground black pepper
This method of cooking chicken is ingenious:a thin slice of chicken is sandwiched between flavourful ingredients, wrapped in greaseproof paper and deep-fried to make a delicious, unique starter.
1. Cut the chicken into 30 thin pieces and combine it with all the marinade ingredients in a glass bowl. Cover with clingfilm and leave to marinate in the refrigerator for at least 1 hour.
2. Place a 15 cm(6 inch) square of greaseproof paper on a work surface with a corner towards you, then fold the tip of the corner in slightly. Put in the centre of the paper square the following:a shred of chilli,a co-riander leaf,a piece each of chicken and ham,2 shreds of spring onion,a shred of ginger,a slice of water chestnut and finally another coriander leaf. Fold the first corner over the ingredients, then fold in the sides.
Fold the entire package in half, leaving a flap at the corner furthest from you. Finally, fold the flap over the folded-up package to secure. Repeat until all the packages are filled.
3. Heat a wok over a high heat until it is hot, then add the oil for deep-frying. When the oil is hot and slightly smoking, add about 10 packages and deep-fry for about 3 minutes. Remove with a slotted spoon and drain well on kitchen paper. Deep-fry the remaining packages in 2 batches in the same manner.
4. Arrange the packages on a platter and let each of your guests unwrap his or her own packages.
