Paper-Wrapped Chicken
A classic Lu (Shandong) cuisine dish, paper-wrapped chicken features chicken that is crispy, tender, and refreshingly textured, with a rich, savory, aromatic flavor. It is prepared by wrapping the chicken in cellophane paper before deep-frying.
Ingredients
Chicken (breast meat)
1000 g
Cellophane paper
to taste
Scallion (finely chopped)
10 g
Ginger (finely chopped)
10 g
MSG
1 g
Fine salt
4 g
Shaoxing wine
20 g
Sesame oil
100 g
Peanut oil
1000 g
Instructions
1
Slice and Marinate
Remove the tendons from the chicken breast, rinse clean, and slice into pieces 4 cm long, 0.5 cm wide, and 0.1 cm thick. Add the minced scallion, minced ginger, MSG, fine salt, Shaoxing wine, and sesame oil, and marinate until the flavors are well absorbed.
2
Wrap in Paper
Wrap each piece individually in cellophane paper to form rectangles about 5 cm long and 3 cm wide, leaving a small corner of paper exposed on each. Tie the opening securely with cilantro stems.
3
Deep Fry
Heat the peanut oil in a wok to about 40% hot (approximately 100°C). Carefully lower the paper-wrapped chicken pieces in one at a time and fry until they turn a golden-amber color and are cooked through. Remove and drain off excess oil, then arrange neatly on a serving plate. To eat, lift the exposed corner of paper and peel away the cellophane.
