FOIL WRAPPED CHICKEN
I always enjoyed this Foil Wrapped Chicken at our old neighborhood Chinese Restaurant where we would go to only for special occasions. I only remember seeing it on the older restaurant menus, not so much the newer restaurants.
I can remember the first time I saw this dish come to our table and thought “what is that,” and patiently waited for someone to grab one, so that we kids would know how to eat it. All the familiar flavors of a Chinese dish, wrapped in an individual appetizer bundle !
- oil for frying
- oil as needed
- 12, 4x4-inch squares of aluminum foil
- ¼ c. vegetable oil
- 2 lbs. chicken thighs, boneless, skinless, cut into 12 bite-sized pieces
- 1 link lup cheong (Chinese) sausage, 12 pieces
- 6 large dried shiitake mushrooms, soaked, drained, stemmed, halved
- 6 stalks green onions, green part, sliced diagonally Marinade:
- 2 TB Aloha shoyu
- 1 TB cornstarch
- 2 tsp. sugar
- 2 tsp. dry sherry
- 2 tsp. sesame seed oil
- 1 large egg, beaten
- pinch salt, white pepper
In a mixing bowl, combine chicken, sausage, mushrooms and onions with marinade ingredients. In a wok or deep fat fryer, heat oil. On work surface; brush foil ends with oil; place 1 piece each of chicken, lup cheong, mushroom and onion into center of foil. Fold foil in half; crimp edges. Deep fry 3 minutes on each side.
Allow to cool a bit for service (or warn everyone). Serves 4.