Tze bao gai

Tze bao gai

Chicken fried in paper

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

Look for the Chinese rice paper for this one — translucent, parchment-looking squares of pressed cooked rice that melt in the mouth. You won’t be able to use Vietnamese rice paper (‘banh trang’), as it is too brittle when dry and once wet, it won’t get crisp if deep-fried.

Ingredients

Quantity Ingredient
500g chicken breast fillets, thinly sliced
1 teaspoon light soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 tablespoon chinese wine or dry sherry
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon fresh ginger, shredded
4 spring onions, thinly sliced
24 snow peas or sugar snap peas, (optional)
24 x 13 cm squares rice paper or baking paper
oil, for deep-frying

Method

  1. Put the chicken into a bowl with the soy sauce, oyster sauce, sesame oil, wine, sugar and salt and toss to coat. Leave for 30–60 minutes before cooking.
  2. Place a little of the filling just off centre on each square of rice paper — each piece of paper should contain a slice or two of chicken, one or two shreds of ginger, a slice or two of spring onion and, if liked, a snow pea. When the snow peas and sugar snap peas are out of season simply omit them — do not use another vegetable in their place.
  3. Fold in the sides then roll up the parcel, tucking in the flap of the ‘envelope’ securely. Repeat with the remaining filling and rice paper squares.
  4. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the parcels, in batches, for about 1–2 minutes, or until golden brown. Drain on paper towel and serve immediately.

Note

  • When rice paper is used, chicken can be eaten envelope and all. If using baking paper, open at the table, lift the contents out and serve with your favourite sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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