Recipe - Paper Wrapped Chicken (Gee-Bow Gai)

3 One half pound Chicken
45 Squares unwaxed butcher
Paper or aluminum foil 6"x6"
3 Green onions, slivered
3 Thin slices ginger, slivered
2 Quarts oil for deepfrying

MARINADE
2 teaspoon Catsup
1 tablespoon Oyster sauce
1 One half teaspoon Hoisin sauce
1 teaspoon Thin soy sauce
1 tablespoon Rice wine
Dash of pepper
1 teaspoon Salt
1 teaspoon Sugar
2 teaspoon Cornstarch

WRAPPING PAPER WRAPPED CHICK

1. Skin and bone chicken; then cut into pieces 1 1/2" x2" long.

2. Sprinkle chicken with each of the ingredients listed under "marinade,"
mix well and then add the green onions and ginger. Marinate for 2 hours.

3. See diagrams for wrapping.

4. Heat the oil to 325 degrees and then carefully put each package into the
oil. Deepfry 4 minutes on each side. Put packages in a strainer to drain
off excess oil before serving.

NOTE: Paper Wrapped Chicken may be deepfried several hours in advance and
reheated in the oven (325 degrees) for 10 minutes just before serving. 1.
Brush center of the paper with oil, and with one corner of the paper toward
you, place 1 piece of chicken and 1 sliver of green onion about 2" from
that corner.

2. Fold the corner to just cover the chicken.

3. Fold once more...about 1 1/4," and tuck second edge under meat (This
forms a triangle.)

4. Make an envelope by folding the left and right corners toward the
middle.

5. Tuck in the flap to close the envelope.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini