Ingredients: |
Ingredients: 2 pounds skinless, boneless chicken breasts
Marinade:
3 Tablespoons soy sauce
3 Tablespoons oyster sauce
1 slice ginger (shredded)
1 Tablespoon sesame oil
1 Tablespoon dry sherry
3 teaspoons sugar
1/2 teaspoon five spice powder
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each foil pack)
24 sprigs cilantro (coriander leaves)
24 6-inch squares of aluminum foil
Peanut oil for deep-frying
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Directions: |
Directions:Cut the chicken into thin slices roughly 2 1/2 inches long (to make 48 slices).
Mix together the marinade ingredients and marinate the chicken for one hour. After the chicken has been marinating for 45 minutes, add the green onions. This allows them to absorb the marinade.
To wrap the chicken: foil-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges. Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package.
It is very important to make sure the packets are well sealed so that no oil seeps in. Heat pan and add oil for deep-frying. When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the pan. Deep-fry the packets, stirring occasionally, until the chicken is cooked through. Drain on paper towels. Continue deep-frying the rest of the packets.
Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers.
(This recipe can be prepared ahead up to the deep-frying stage and frozen.) |
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