Paper wrapped Chicken Recipe
Ingredients
| Marinade | ||
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| 1 tablespoon oyster-flavored sauce | ||
| Soy sauce | 2 Teaspoon | |
| Sesame oil | 2 Teaspoon | |
| Minced ginger | 1 Teaspoon | |
| Cornstarch | 1/4 Teaspoon | |
| 1 whole chicken breast, skinned, boned, and cut into 1/2 x 2 x 1/4-inch pieces | ||
| 16 six-inch squares cooking parchment or foil | ||
| Sesame oil | ||
| 1 ounce Smithfield ham, cut into 1 1/2-inch slivers | ||
| 2 green onions (including tops), cut into 1 1/2-inch slivers | ||
| Water chestnuts | 1/3 Cup (16 tbs), sliced | |
| Chinese cilantro | 1/4 Cup (16 tbs) | |
Directions
Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
To wrap chicken, place a square of parchment paper on work surface with one point facing you.
Brush lightly with sesame oil.
Place 2 or 3 pieces of chicken in center of square.
Top with a few slivers of ham and green onion, 1 slice of water chestnut, and a few cilantro leaves.
Fold bottom corner over filling.
Fold right and left corners in toward center, overlapping and enclosing filling.
Fold filled part of packet in half.
Slide top corner all the way down into space between layers of paper to seal packet.
Repeat until all packets are made.
If made ahead, cover and refrigerate for up to 4 hours.
Preheat oven to 375°F.
Place packets in a single layer in a shallow-rimmed baking pan.
Bake in preheated oven for 15 minutes or until chicken is opaque (open a packet to test).
To eat, untuck the flap with your fork or chopsticks and spread out the paper.
Add chicken and stir to coat.
Set aside for 30 minutes.
To wrap chicken, place a square of parchment paper on work surface with one point facing you.
Brush lightly with sesame oil.
Place 2 or 3 pieces of chicken in center of square.
Top with a few slivers of ham and green onion, 1 slice of water chestnut, and a few cilantro leaves.
Fold bottom corner over filling.
Fold right and left corners in toward center, overlapping and enclosing filling.
Fold filled part of packet in half.
Slide top corner all the way down into space between layers of paper to seal packet.
Repeat until all packets are made.
If made ahead, cover and refrigerate for up to 4 hours.
Preheat oven to 375°F.
Place packets in a single layer in a shallow-rimmed baking pan.
Bake in preheated oven for 15 minutes or until chicken is opaque (open a packet to test).
To eat, untuck the flap with your fork or chopsticks and spread out the paper.
Chef
