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Paper wrapped chicken (gee-bow gai)
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| Artist: |
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| Categories: |
Appetizers, Asian, Chicken, Chinese, Ethnic, Exotic, Poultry |
| Yield: |
45 |
| Rating: |
0 |
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Ingredients:
| 3 1/2
| lbs | Chicken | | 45
| | Squares unwaxed butcher | | | Paper or aluminum foil 6"x6" | | 3
| | Green onions, slivered | | 3
| | Thin slices ginger, slivered | | 2
| | Quarts oil for deep-frying | | | MARINADE | | 2
| tsp | Catsup | | 1
| tbsp | Oyster sauce | | 1 1/2
| tsp | Hoisin sauce | | 1
| tsp | Thin soy sauce | | 1
| tbsp | Rice wine | | | Dash of pepper | | 1
| tsp | Salt | | 1
| tsp | Sugar | | 2
| tsp | Cornstarch | | | WRAPPING PAPER WRAPPED CHICK |
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Procedures:
| 1 | Skin and bone chicken; then cut into pieces 1 ? x2" long. | | 2 | Sprinkle chicken with each of the ingredients listed under "marinade," mix well and then add the green onions and ginger. | | 3 | Marinate for 2 hours. | | 4 | See diagrams for wrapping. | | 5 | Heat the oil to 325 degrees and then carefully put each package into the oil. | | 6 | Deep-fry 4 minutes on each side. | | 7 | Put packages in a strainer to drain off excess oil before serving. | | 8 | Note: paper wrapped chicken may be deep-fried several hours in advance and reheated in the oven (325 degrees) for 10 minutes just before serving. | | 9 | Brush center of the paper with oil, and with one corner of the paper toward you, place 1 piece of chicken and 1 sliver of green onion about 2" from that corner. | | 10 | Fold the corner to just cover the chicken. | | 11 | Fold once more...about 1 ?" and tuck second edge under meat (this forms a triangle). | | 12 | Make an envelope by folding the left and right corners toward the middle. | | 13 | Tuck in the flap to close the envelope. |
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