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Guangdong Paper-wrapped Chicken
|Guangdong Paper-wrapped Chicken|
1 whole chicken breast, sliced in one-half by two-inch pieces
1/2 teaspoon salt
1 teaspoon granulated sugar, divided into two batches
1/8 teaspoon ground white pepper
1 teaspoon thin soy sauce
1/2 teaspoon cornstarch
4 Chinese black mushrooms, soaked, then stems discarded, then sliced
3 scallions, cut into two-inch long slivers
2 slices peeled fresh ginger, sliced into thin slivers
10 glutinous rice wrappers, each about ten-inches square
2 cups vegetable oil
few sprigs fresh coriander
1. Mix chicken slices with salt, half the sugar, and the ground pepper, and set aside for twenty minutes.
2. Bring three cups of water to the boil, and reduce heat and simmer the chicken slices for five minutes, then remove and drain well, and mix the chicken with the soy sauce, the rest of the sugar, and the cornstarch and set aside for five to ten minutes.
3. Put one wrapper on a large plate, add some of the chicken meat, some mushrooms, scallions, and a few slivers of ginger. Fold in the sides, then roll this filling material and wet the end with a drop of water, and set it down on that sealed spot. Repeat until all ten wrappers are filled and rolled.
4. Heat the oil until medium-hot and fry the paper-wrapped chicken-filled rolls for two minutes, putting them into the oil, sealed side down; and turning them once when frying them. Remove from the oil to a paper towel, then to a pre-heated plate, and garnish with fresh coriander.