Recipe - Parchment Chicken (Gee Bow Gai)

**** NO E *****
Karen Adler FNGP13B.
Yield: 16 wrapping packets
1 Chicken breast; whole
1 teaspoon Dark soy sauce
One half teaspoon Sherry
1 tablespoon Green onion; minced
1 teaspoon Ginger root;fresh; minced
One half teaspoon Sesame oil
5 ds Hot sauce
One half teaspoon Salt
1 tablespoon Sugar
1 teaspoon Cornstarch
One fourth teaspoon Garlic juice
1 tablespoon Chinese parsley; minced
(cilentro)
4 cup Oil
Cooking parchment

PREPARATION: Partially freeze chicken breast and slice it paper thin,
across the grain, into narrow strips. Marinate chicken in the rest of
the ingredients for several hours or overnight. Cut cooking parchment into
4 inch squares. WRAPPING: Position parchment with corners at top, bottom,
left and right. Drop about 1 tbsp. of filling on lower corner of
parchment. Tuck lower corner under filling and fold parchment about
One half way up. Fold left and right corners toward center, flatten filling and
fold parchment paper once toward top corner. Tuck in top corner.
COOKING: Heat oil in wok. Drop wrapped chicken in oil and fry for 1
One half to 2 minutes at the most. Drain on paper towel and serve hot.
DOAHEAD NOTES: Deep fry, cool and freeze. To reheat, preheat oven
at 350 degrees. Heat frozen packets for 78 minutes. COMMENTS: Foil may be
substituted if parchment paper is unavailable. You may also use cellophane
p aper, and that's quite pretty as the filling shows through clearly. The
advantage of using the parchment paper is that the chicken pieces
will not stick to the wrapper. If you prefer to serve fresh, wrap the
filling several hours ahead and deepfry at the last minute.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B.
Posted to MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com