These lovely parcels make enjoyable little meal. And are fun to make and delicious to eat.
Well wrapping was a bit of technical challenge but I made it through. So a bit of advice: Practice! practice! practice! It’s worth the effort.
Paper Wrapped Chicken
6-8 chicken breast mini fillets
4 tbsp oyster sauce
3 tbsp soy sauce
2-3 spring onions, cut into 3 cm pieces
6 thin slices fresh ginger
4-5 chestnuts, cooked, peeled and chopped
1 yellow mini pepper, cut into slices
1 red mini pepper, cut into slices
1 chilli pepper, chopped
10-12 coriander leaves
1 liter oil
6-8 sheets greaseproof paper, dimensions: 30cmx15cm
Cut the chicken into bite-size chunks and marinade in oyster sauce and soy sauce for 1-2 hours.
Place greaseproof paper on a work surface and place slice of ginger and coriander leaf in the middle. Then place chicken, chestnuts, peppers, spring onions, chilli and finish of with one more coriander leaf. Wrap all in greaseproof paper – fold it in envelope. Secure packages tightly so that oil will not get into it. Repeat until all the packages are filled and all ingredients used up.
Heat the wok and when really hot add oil. When it is hot and slightly smoky add packages and deep-fry for 3 minutes (no longer). Then remove and drain on a wire rack. Serve while it is hot. But if required place in a hot oven so that they are warm till serving time.
Serve on its own or with little portions of plain rice.