_paper Wrapping Recipes

PAPER-WRAPPED CHICKEN

Steps:

• Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
• Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
• Remove a piece of chicken from the marinade and place into the center of an aluminum square.
• Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes. Drain the packets on paper towels and allow to cool slightly.
• To serve, tear open the packets along the sealed edges.

DEEP-FRIED PAPER-WRAPPED BEEF

Steps:

• 1. Cut beef against the grain in slices 1/2 inch thick, then in rectangles 1 by 1 1/2 inches. 2. Mince garlic, and combine with soy sauce, sherry, sugar, salt, prepared mustard, pepper and sesame oil. Mix well, then add to beef and toss gently to coat. Let stand 1 hour, turning meat occasionally. 3. Drain well, discarding marinade. Then wrap beef in paper envelopes (see HOW-TO, _Paper Wrapping). Meanwhile, heat oil. 4. Add beef a few envelopes at a time, and deep-fry until done (about S minutes). Drain on paper toweling and serve beef hot in wrappers. NOTE: The wrappers help hold in flavor and retain heat. To eat, the diner breaks the envelope open with chopsticks or fork and discards the paper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_PAPER WRAPPING

Steps:

• Use a heavy tissue, rice paper, parchment-type, or wax paper. Do not use aluminum foil. (The wrapping must be porous.) Cut the paper in 4-inch squares. Place each square with the lower corner pointing toward you. Grease paper with a drop of oil (peanut or sesame, lard or chicken fat). Place the meat or chicken well below the center line of the square. Fold up the lower corner to cover the meat. Then fold the lower section once more (to the center line). Next, fold the left corner over and the right, envelope-style. Finally, fold the remaining top corner down, like an envelope flap, and tuck its end in securely. Repeat until all meat or chicken is paper-wrapped.NOTE: Paper-wrapping, used with deep-fried foods, acts much like a batter coating in insulating ingredients against the hot oil. (If the meat is cut in narrow strips, 2 pieces may be enclosed in each wrapping. The paper may also be cut in smaller, or 2 1/2-inch, squares.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.