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4
225 g
1
tablespoon
2
teaspoons
2
teaspoons
1 cm
2
teaspoons
1
1
2 |
dried
Chinese black mushrooms
boneless,
skinless chicken breast, thinly sliced into strips
oyster
sauce
rice wine
sesame oil
piece
fresh root ginger, grated
light soy
sauce
clove
garlic, finely crushed
fresh red
chili, cored, seeded and finely chopped
spring
onions, including some green, chopped |
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Method :
Soak mushrooms in 3 tablespoons
hot water for 30 minutes. Drain. Discard stems and finely slice
caps. In a bowl, mix chicken, oyster
sauce, rice wine, sesame oil, ginger, soy sauce, garlic and chilli. Cover and leave in a cool place
for up to 1 hour, or in the refrigerator for up to 8 hours (return
to room temperature 30 minutes before cooking). Cut ten 15 x 15 cm (6 x 6 in)
squares of nonstick baking parchment. Lay 1 on the work surface with a
point towards you. Put several pieces of chicken near
the point. Add some mushroom strips and
spring onions.
Fold point over filling, make a
firm crease. Fold left and right hand corners
to centre. Continue to fold package over,
away from you. Tuck in the last flap to make a
package about 7.5 x 5 cm (3 x 2 in). Repeat with remaining chicken and
nonstick baking parchment. Half fill a wok or deep fat fryer
with oil and heat to 185 - 190oC (360-375oF). Fry packets in batches for about 8
minutes, pushing them under occasionally and turning over once or
twice. Remove with a slotted spoon. Keep warm while cooking remaining
packages. Serve unopened.
Serves 5-6
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