Paper Wrapped Chicken

Ingredients:

500g chicken boneless ~ cut chunk size

3 stalk spring onion ~ cut 2" length

3-4 dried mushroom ~ softened, thinly sliced

24 sprigs cilantro

Baking paper

Oil ~ deep-frying

Marinade

2 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp ginger juice

2 tbsp sesame oil

1 tsp chicken powder or 1 tbsp concentrated chicken stock

1 tsp sugar

2 cloves garlic ~ minced

Directions/Instructions:

1. Cut the chicken into thin slices roughly 2-1/2 inches long.  Combine the marinade ingredients.  Add the chicken.  Cover and marinate in the refrigerator for 45 mins or longer.
2. To wrap the chicken, paper-wrapped chicken is normally wrapped envelope style.  Take a square of baking paper (21cmx21cm) and lay it out in front.  Add 1 chicken slice, 1 slice mushroom, 2 sliced green onions, and a coriander sprig in the middle, being sure to keep the filling in the center and not near the edges.
3. 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.
4. Heat wok 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 work.  Deep-fry the packets, stirring occasionally until the chicken is cooked through about 3 mins each side.  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.
5. Serve the chicken packets on a large platter, garnished with greens if desired.  Guests can open the packets with either chopsticks or their fingers.