Chicken has long been regarded as a nutritious food, as it is tender and contains a high proportion of protein. The Chinese have created a wide variety of preparations, including deep frying, roasting, steaming, stewing, smoking, and saute which bring out the full flavor of the chicken. The following method of frying boneless chicken wrapped in cellophane paper makes a mouthwatering dish. Preparation is as follows:
1. Cut the chicken meat with skin (1 lb.) into 1" wide and 2" long slices, lay in a bowl and marinate with 3 T. soy sauce, 1 t. sugar, 1/2t. salt, 1 T. wine and 1/4 t. black pepper for 15 minutes.
2. Cut 2 black mushrooms and 2 slices of ham into small triangular pieces.
3. Take a sheet of cellophane paper (5"×5"), brush it with some sesame oil, place in the middle a sprig of parsley and a piece of ham and mushroom each, lay on top of this 1 slice of chicken meat (with the skin side down). Tuck in the four corners to make a neat rectangular package. This should be repeated until all the chicken is used up.
4. Heat 6 C. oil in frying pan to about 300℃, drop in the packages (with chicken side down) and fry for about two minutes. Remove and serve on a platter.
Tips on preparing the dish include packing tightly and maintaining strict control of the temperature of the oil. Using cellophane paper preserves the delicacy and freshness of the meat. Chicken may be replaced by fish or beef in this recipe. Deep fried chicken head and wings may be used to decorate the platter.
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