SILVER - WRAPPED CHICKEN
Wow! I used to love "paper wrapped chicken" that the Chinese restaurants serve... but it has been a very long time since I have had any good ones. These are fantastic!! We just loved them, and couldn't wait to share! The preparation time does not include marinating overnight. This is originally from Bon Appetit, September 1995.
Provided by Pianolady
Categories Chicken Thigh & Leg
Time 54m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 64 fl. oz. Vegetable Oil, for frying (enough to reach 6" in your choice of Dutch Oven) You will also need: 24 9" foil squares.
- Combine first 12 ingredients in a large bowl and stir to blend.
- Add the chicken and turn to coat.
- Cover and refrigerate overnight, stirring occasionally.
- Place 1 foil square on work surface with 1 corner pointing toward the edge.
- Place 1 chicken piece in the center of the foil.
- Drizzle with 1 teaspoon of marinade.
- Fold the bottom corner of the foil over the chicken, and fold the sides inches.
- Lift up the section of foil containing the chicken, and fold upward leaving the top corner of foil exposed.
- Fold the top corner into the flap.
- Repeat with remaining chicken and foil.
- Discard remaining marinade.
- Pour the vegetable oil into a large, heavy Dutch Oven to a depth of 6 inches.
- Heat to 350°F.
- Working in batches, carefully add the chicken packages (be prepared for the oil to bubble vigorously).
- Fry until chicken is cooked through, about 8 minutes per batch.
- Using tongs, transfer packages to paper towels and drain.
- Arrange the packages on a platter and serve warm.
- Note: Can be served as a meal for 4 or as appetizers!
- Enjoy!
Nutrition Facts : Calories 803.8, Fat 50.3, SaturatedFat 13.1, Cholesterol 237.2, Sodium 2539.6, Carbohydrate 33, Fiber 0.8, Sugar 28.9, Protein 51.7
PROSCIUTTO-WRAPPED CHICKEN KEBABS
Let's face it, boneless, skinless chicken breast can sometimes be bland. These skewers get a major flavor boost from wrapping the chicken in thin slices of prosciutto.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.
- Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.
CHINESE FOIL WRAPPED CHICKEN
Make and share this Chinese Foil Wrapped Chicken recipe from Food.com.
Provided by Kana K.
Categories Chicken
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin if using thighs cut each thigh through the bone crosswise in half, if using boneless, cut boneless breast into 2-inch pieces for 16 pieces altogether (rinse and blot dry) trim scallions and cut each into (4)-2" sections.
- Combine the soy sauce, sugar, rice wine, garlic and 5 spice powder in a heavy saucepan and bring to boil over medium heat, continue boil until thick and syrupy, about 5 minutes, transfer mixture to a bowl and let cool to room temperature, add chicken pieces toss to coat thoroughly, and let marinate covered in the fridge for 2-4 hours.
- Preheat grill to high, cut 16 6-inch inch squares of aluminum foil; place foil (shiny side down) on your work surface.
- Drain the chicken, reserving the marinade, and place a piece, along with a piece of scallion in the center of foil, spoon a little marinade on top of chicken piece, then crinkle foil around chicken.
- (At this point chicken can wait 4-6 hours before grilling-fridge it until ready to cook).
- When ready to cook, arrange the little bundles on on the hot grate and grill turning with tongs until chicken is cooked through (4-8 minutes at most) to test doneness unwrap 1 of the bundles, the chicken should feel firm and hot to the touch (warn guests the chicken will be steamy and hot).
Nutrition Facts : Calories 121.4, Fat 7.2, SaturatedFat 2, Cholesterol 39.5, Sodium 539.6, Carbohydrate 4.2, Fiber 0.2, Sugar 3.4, Protein 9.2
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
PAPER-WRAPPED CHICKEN
I eat this quite a bit at our local Chinese restaurants, so I recreated it at home and made it even tastier. These are time-consuming, and I recommend using oil in the deep fryer that is ready to change as the marinade will ruin it for cooking anything else. I've also done this technique successfully with squid. I've also added in very thinly sliced onion and green peppers to the marinade and it was really good.
Provided by witchywoman
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 2.2 g, Cholesterol 21.5 mg, Fat 8.3 g, Protein 8.6 g, SaturatedFat 1.2 g, Sodium 478.9 mg, Sugar 1.7 g
FOIL WRAPPED CHICKEN - BAKED OR FRIED
The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 24 packets
Number Of Ingredients 13
Steps:
- Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
- Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
- Cut paper or foil pieces into 6-inch squares.
- Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
- 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 inches.
- If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
- DEEP FRYING METHOD: 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 wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
- 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, but be careful as they're hot inside.
- OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.
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