Cooking Index - Cooking Recipes & IdeasGee Bow Gai (Parchment Chicken) Recipe - Cooking Index

Gee Bow Gai (Parchment Chicken)

Type: Chicken, Poultry
Serves: 1 people

Recipe Ingredients

16   Wrapping packets
1   Chicken breast - whole
1 teaspoon 5mlDark soy sauce
1/2 teaspoon 2.5mlSherry
1 tablespoon 15mlGreen onion - minced
1 teaspoon 5mlGinger root;fresh - minced
1/2 teaspoon 2.5mlSesame oil
5   Hot sauce
1/2 teaspoon 2.5mlSalt
1 tablespoon 15mlSugar
1 teaspoon 5mlCornstarch
1/4 teaspoon 1.3mlGarlic juice
1 tablespoon 15mlChinese parsley - minced
4 cups 948mlOil
  Cooking parchment

Recipe Instructions

PREPARATION: Partially freeze chicken breast and slice it paper thin, across the grain, into narrow strips.

Marinate chicken in the rest of the ingredients for several hours or overnight. Cut cooking parchment into 4 inch squares. WRAPPING: Position parchment with corners at top, bottom, left and right. Drop about 1 tbsp.

of filling on lower corner of parchment. Tuck lower corner under filling and fold parchment about 1/2 way up. Fold left and right corners toward center, flatten filling and fold parchment paper once toward top corner.

Tuck in top corner.

COOKING: Heat oil in wok. Drop wrapped chicken in oil and fry for 1 1/2 to 2 minutes at the most. Drain on paper towel and serve hot.

DO-AHEAD NOTES: Deep fry, cool and freeze. To reheat, preheat oven at 350 degrees. Heat frozen packets for 7-8 minutes.

COMMENTS: Foil may be substituted if parchment paper is unavailable. You may also use cellophane paper, and that's quite pretty as the filling shows through clearly. The advantage of using the parchment paper is that the chicken pieces will not stick to the wrapper. If you prefer to serve fresh, wrap the filling several hours ahead and deep-fry at the last minute.

"Dim Sum" by Rhoda Fong Yee.


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