Foiled-Wrapped Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups Boned Chicken
1 1/2 Tbsp Cornstarch
1 Tbsp Soy Sauce
1 Tbsp Dry Sherry
1 Tbsp Hoisin Sauce
3 Tbsp Vegetable Oil
1/2 tsp Sesame Oil
1 Small Garlic Clove, chopped
2 Whole Green Onions, chopped
Salt to taste
1 tsp fresh Cilantro - optional
Heavy gauge aluminum foil
Parchment Paper
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Directions: |
Directions:
Preheat ovent 450-475º
1. Remove excess skin from the chicken. Cut into small bite size pieces.
2. Combine with remaining ingredients and mix well.
3. Cut 24 - 4 1/2 inch aluminum foil and parchment paper squares. Line each foil square with parchment square.
4. Put 1 rounded Tbsp of mixture in the center of square and fold into a triangle. Fold open edges over about 1/4 inch to seal. Place on baking sheet in a single layer.
Bake for 15 minutes or until done. Makes 24 Servings.
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Number Of
Servings: |
Number Of
Servings:24 |
Personal
Notes: |
Personal
Notes: This recipe is the modern version of the original Parchment Chicken made with butcher paper, deep fried and served immediately. These packets can be made ahead, refrigerated or frozen. Thaw to room temperature before baking.
Flank steak may be used instead of chicken.
This recipe is from Lily Chinn's cookbook, Your Favorite Recipes.
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