Three-Delicacy Paper-Wrapped Chicken

Name: Three-Delicacy Paper-Wrapped Chicken
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 1500 g cleaned Nanxiang chicken; 50 g pea shoots (leaves picked and washed); 50 g canned fresh mushrooms (cut into small slices); 2 rice paper (cut into 20 cm squares); 15 g cooking wine; 3 g MSG; 30 g soy sauce; 10 g fine salt; 10 g sesame oil; 3 g ground white pepper; 500 g peanut oil; 50 g cornstarch slurry; 5 g ginger (minced); 1 egg; 50 g Jinhua ham (cut into small slices); 10 g scallion (minced); 25 g walnuts (blanched, inner skin peeled, fried in warm oil until crisp)

A famous Nanjing dish made by wrapping chicken slices, ham, and fresh mushrooms in rice paper and frying in warm oil.

1h 0m

Easy

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Ingredients

cleaned Nanxiang chicken 1500 g

pea shoots (leaves picked and washed) 50 g

canned fresh mushrooms (cut into small slices) 50 g

rice paper (cut into 20 cm squares) 2

cooking wine 15 g

MSG 3 g

soy sauce 30 g

fine salt 10 g

sesame oil 10 g

ground white pepper 3 g

peanut oil 500 g

cornstarch slurry 50 g

ginger (minced) 5 g

egg 1

Jinhua ham (cut into small slices) 50 g

scallion (minced) 10 g

walnuts (blanched, inner skin peeled, fried in warm oil until crisp) 25 g

Instructions

Ingredient Preparation

Debone the chicken completely, remove the skin, and slice the meat into thin cutlet-style pieces with a knife. Cut the mushrooms and ham into small slices separately. Blanch the walnuts in boiling water, peel off the inner skin, and fry them in warm oil until cooked through and crisp. Pick the pea shoot leaves and wash them. Mince the scallion and mince the ginger.

Marinating and Wrapping

Toss the chicken slices with the egg, cooking wine, cornstarch slurry, fine salt, MSG, and ground white pepper until the mixture becomes cohesive and sticky, then fold in the sesame oil. Cut the rice paper into 20 cm squares. Lay a square of rice paper flat, arrange a small amount of pea shoots, walnuts, ham, and mushrooms on it, place the chicken slices on top, and wrap into a long packet about 7 cm long and 3 cm wide. Arrange the wrapped packets on a plate that has been brushed with oil.

Deep-Frying

Pour the peanut oil into a wok and heat it to about 60% hot (roughly 150 °C / 300 °F). Lower the wrapped chicken packets into the oil and fry. When the chicken packets float to the surface, remove them, arrange on a serving plate, and serve immediately.