Asian Poultry Recipes - Singapore Paper Wrapped Chicken Recipe

Ingredients

• 2 large chicken breasts, skinned, boned and cut into bite-sized pieces

• rice or waxed paper

• 8 dried mushrooms, soaked in cold water for 30 minutes, drained and chopped

• 4 scallions, chopped

• 1 tin. piece of fresh green ginger, peeled and thinly sliced

• 3 Tbs. frozen green peas, thawed

• vegetable oil for deep-frying

Marinade:

• 1 1/2 Tbs. oyster sauce

• 1 Tbs. sesame oil

• 1 Tbs. rice wine or sherry

• 1/2 tsp. sugar

• 1/4 tsp. ground ginger

Serves 6-8

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Method:

1. First, make the marinade. Put all the ingredients into a shallow bowl and mix until they are thoroughly blended.

2. Add the chicken pieces to the bowl and stir them gently until they are thoroughly basted. Set aside at room temperature for 1 hour, turning and basting from time to time.

3. Cut the paper into squares about 15cm/6 in diameter. Arrange a little of the filling just off centre and carefully add a little mushroom, spring onion (scallion), ginger and peas to the filling.

4. Fold up the paper, so that the filling is completely enclosed, envelope fashion. Fill a large deep-frying pan about one-third full with vegetable oil and heat until it is hot.

5. Carefully lower the 'packets' into the oil, two or three at a time, and fry for 3 to 5 minutes, turning occasionally. Remove from the oil and drain on kitchen towels.

6. To serve, if using rice paper serve the packets to be eaten, paper and all; if using greaseproof or waxed paper, open the packets on individual serving plates and serve at once.

Note: This dish reflects the very strong Chinese influence still present in Singapore and Malay food - it is, in fact, a standard dish in many ethnic Chinese restaurants as well as Singapore and Malaysian ones. In the Far East the chicken pieces would undoubtedly be deep-fried in rice paper, which is edible, and these can be obtained from Chinese general stores. However, if they are not available, greaseproof or waxed paper can be used instead.