Fried Chicken Wrapped In Paper

Putonghua : zhi bao ji

 
Ingredients
Fresh Chicken Meat  400 g              Dry Black Mushrooms  4 pcs          Spring Onion  1 stalk
Tianjin Preserved Vegetable  some          Shredded Ginger  some          Cellophane  2 sheets

Seasoning
Salt  1 tbsp          Yellow Wine 2 tbsp          Pepper & Sesame Oil  some        Sugar 1/2 tbsp

Steps
1) Wash chicken meat, cut into small bite size, marinate with seasoning
2) Soak Tianjin preserved vegetable 5 minutes, squeeze out water
3) Soak dry black mushrooms until fully soft, shred into small slices
4) Cut the paper into squares, approx. 150 x 150 mm, coating one side with oil
5) Put 2 pcs of chickens & Tianjin preserved vegetable on paper with seasoning
6) Then add some shredded black mushrooms, spring onion and ginger on
7) Wrap the paper up into rectangular, stapled the paper margin
8) Heat plenty of oil, then turn into middle heat
9) Deep fry wrapped chicken for 5 minutes
10) Dish up with paper, remove staples and serve

Remark
tbsp – table spoon
Tianjin Preserved vegetable purchased in Chinese Dry Food Shop