Parchment Chicken

Name: Parchment Chicken
Cuisine: China
Ingredients: 6 cups peanut oil for deep-frying; 1 tablespoon Scallion-Ginger-Garlic Marinade; 2 tablespoons oyster sauce; 1 bunch Chinese parsley, stemmed; 2 fresh red peppers (hot or sweet), shredded; ¼ pound Smithfield ham, thinly sliced; 4 large pieces bamboo shoot, thinly sliced; 8 fresh water chestnuts, peeled and thinly sliced; 1 bunch (5 or 6) scallions, shredded; 1 tablespoon dark soy sauce; 1 pound chicken breasts, boned, thinly sliced diagonally; 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon sesame oil; 2 teaspoons sugar

Preparation info

Difficulty
Complex

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

1 pound chicken breasts, boned, thinly sliced diagonally

Asia
China
Main course

Method

Cooking in paper, deep-frying

Place a piece of parchment on the work surface, point toward you. In the center, pile up the following, one atop the other, in this order:

A sliver of