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Paper Wrapped Chicken


This is a great starter, savoury tender chicken in crispy, melt-in-the-mouth parcels. It goes particularly well served with green salad tossed in a sesame oil dressing.


1 1/4lb boneless, skinless chicken breasts
1 tablespoon Chinese light soy sauce
1 teaspoon oyster sauce
2 teaspoons sesame oil
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sugar
2 teaspoons coarsely grated ginger
1 packet of rice paper
oil for deep frying

1) Dry the chicken breasts with kitchen paper. Cut them into strips not more than 2 inches long.

2) Mix the soy sauce, oyster sauce, sesame oil, rice wine or sherry, sugar and root ginger in a bowl.

3) Spoon the mixture over the strips of chicken and leave to stand for 30 minutes. Turn over occasionally.

4) Lay out 12 sheets of rice paper on a work surface and spoon some of the chicken mixture on to each sheet.

5) Fold the sheets like envelopes around the fillings. Moisten the edges of the paper and press them firmly together.

6) Heat the oil until very hot. Fry 4 or 5 packets at a time until golden brown. Remove them from the hot oil with a skimmer, drain for a moment, then arrange on a warmed serving dish.


Tip: The rice paper can be very delicate to handle. Use two sheets at a time. It makes the parcels extra crispy.


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