Paper wrapped Chicken Recipe


MethodMain Ingredient


For marinade
 Shao hsing wine/Dry sherry1 Tablespoon
 Oyster sauce1 Tablespoon
 Soy sauce2 Teaspoon
 Sesame oil2 Teaspoon
 Minced ginger1 Teaspoon
 Cornstarch1⁄4 Teaspoon
 Chicken breast1 , skinned and boned
 Sesame oil1 Tablespoon
 Smithfield ham1 Ounce, cut into 1 1/2 inch slivers
 Green onions2 , cut into 1 1/2-inch slivers (Including Tops)
 Water chestnuts1⁄3 Cup (5.33 tbs), sliced
 Cilantro1⁄4 Cup (4 tbs) (Chinese Parsley)

Nutrition Facts

Serving size: Complete recipe

Calories 514 Calories from Fat 251

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 4.5 g22.3%

Trans Fat 0.1 g

Cholesterol 119.3 mg

Sodium 1115.4 mg46.5%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1.6 g6.3%

Sugars 0.8 g

Protein 48 g95.7%

Vitamin A 25.6% Vitamin C 24.7%

Calcium 5% Iron 14.5%

*Based on a 2000 Calorie diet


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.