- 450 g. skinless, boneless chicken breasts
-3 Chinese dried
- 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
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,
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
so that one is overlapping the
envelope style. Finally, fold the top corner down, like an envelope
flap, and tuck its end securely.
5. 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.