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Paper Wrapped Chicken  


- 450 g. skinless, boneless chicken breasts
-3 Chinese dried mushrooms,

- 2 tbsp.  soy sauce
- 2 tbsp. oyster sauce
- 1 tsp. ginger water
- 1 tbsp. peanut oil
- 3 tsp. sugar

- 3 spring onions, thinly sliced
- Wax paper or parchment
oil for deep frying


1. Cut chicken breast into 2 1/2 inches long and 1 inch wide strips. Soak mushroom in warm water for 15 minutes. Then slice them thinly.
2. In a bowl mix together the marinade ingredients. Add  chicken, mushroom and spring onions, mix well to coat the chicken with marinade. Keep aside for about one hour.
3. To wrap chicken,
Cut the paper in 4 inch squares. paper is normally wrapped like envelope. Place each square with lower corner pointing towards you. Grease paper with a little oil.
4. Place
2 slices of chicken, 1 slice of mushroom, and 2 slices of green onion in the center. Fold up the lower corner to cover the chicken. Fold this corner once more. Then fold the left and right corner, so that one is overlapping the other, envelope style. Finally, fold the  top corner down, like an envelope flap, and tuck its end  securely.
Heat oil in a wok for deep-frying and fry the paper wrapped chicken over high heat until chicken is cooked through, about 4 minutes. Drain on paper towels.    
6. Serve paper wrapped chicken in a large platter, garnished with spring onions, if desired.