Parchment Chicken Shanghai Style Recipe
Parchment Chicken Shanghai Style is a sinfully tasty chicken roll. I serve this dish quiet often at parties and sometimes at home. Try serving the Parchment Chicken Shanghai Style for your family this weekend. Then you will understand why we love it!
Ingredients
1/3 lb. chicken breasts, boned, skinned
Marinade:
1/2 teaspoon rice wine or dry sherry
2 slices fresh ginger root
3 green onions, chopped in 1-inch lengths
1/4 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sugar
1 egg white
10 egg roll skins
1 egg yolk, slightly beaten
6 cups oil for deep-frying
Directions
Slice chicken breasts into thin strips.
Combine marinade ingredients in a medium bowl.
Add chicken strips; mix well.
Let stand 1 hour.
Remove and discard ginger slices.
Place egg roll skins on a flat surface with corners at top, bottom, left and right.
Place 1 tablespoon marinated chicken near bottom corner and spread it toward bottom corner.
Fold corner over filling and roll toward top corner, stopping a third of the way from top corner.
Fold left and right corners over filling.
Dab egg yolk on one side of filling.
Press to seal.
Fold top corner down, moisten inside of corner with egg yolk and press to seal.
Egg roll should resemble a small envelope.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 or 3 egg rolls at a time in hot oil until golden, 1 minute on each side.
Remove from oil with slotted spoon.
Drain on paper towels.
Combine marinade ingredients in a medium bowl.
Add chicken strips; mix well.
Let stand 1 hour.
Remove and discard ginger slices.
Place egg roll skins on a flat surface with corners at top, bottom, left and right.
Place 1 tablespoon marinated chicken near bottom corner and spread it toward bottom corner.
Fold corner over filling and roll toward top corner, stopping a third of the way from top corner.
Fold left and right corners over filling.
Dab egg yolk on one side of filling.
Press to seal.
Fold top corner down, moisten inside of corner with egg yolk and press to seal.
Egg roll should resemble a small envelope.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 or 3 egg rolls at a time in hot oil until golden, 1 minute on each side.
Remove from oil with slotted spoon.
Drain on paper towels.
