Serves: 5
Use a heavy tissue, rice paper, parchment-type, or wax paper. Do not use aluminum foil. (The wrapping must be porous.)
Cut the paper in 4-inch squares. Place each square with the lower corner pointing toward you. Grease paper with a drop of oil (peanut or sesame, lard or chicken fat). Place the meat or chicken well below the center line of the square.
Fold up the lower corner to cover the meat. Then fold the lower section once more (to the center line). Next, fold the left corner over and the right, envelope-style. Finally, fold the remaining top corner down, like an envelope flap, and tuck its end in securely. Repeat until all meat or chicken is paper-wrapped.
NOTE: Paper-wrapping, used with deep-fried foods, acts much like a batter coating in insulating ingredients against the hot oil. (If the meat is cut in narrow strips, 2 pieces may be enclosed in each wrapping. The paper may also be cut in smaller, or 2 1/2-inch, squares.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Paper Wrapping recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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