Paper-Wrapped Chicken
A classic Shandong dish featuring tender, crispy chicken wrapped in cellophane and deep-fried, with a rich savory aroma.
Ingredients
Chicken breast (remove tendons, wash, slice into 4 cm long, 0.5 cm wide, 0.1 cm thick pieces)
1000 g
Cellophane paper (for wrapping the chicken)
to taste
Scallion (minced)
10 g
Ginger (minced)
10 g
MSG
1 g
Refined salt
4 g
Shaoxing wine
20 g
Sesame oil (for marinating)
100 g
Peanut oil (for frying)
1000 g
Cilantro stems (for tying the wraps)
to taste
Instructions
1
Preparation and Marinating
Remove the tendons from the chicken breasts, wash, and slice into pieces 4 cm long, 0.5 cm wide, and 0.1 cm thick. Add the minced scallion, minced ginger, MSG, refined salt, Shaoxing wine, and sesame oil, and marinate until seasoned.
2
Wrapping
Wrap each portion individually in cellophane paper into a 5 cm long by 3 cm wide rectangle, leaving a small corner of the paper exposed on each. Tie the opening shut with a cilantro stem.
3
Frying
Place peanut oil in a wok and heat to about 40% hot (around 100 °C). Carefully add the paper-wrapped chicken pieces one by one and fry until apricot yellow and cooked through.
4
Plating
Remove and drain the oil, then arrange neatly on a serving plate. When eating, lift each piece by the exposed paper corner and remove the cellophane before enjoying.
