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Chicken in Silver Foil
An easy to prepare variation on the traditional 'paper-wrapped chicken'.

6 chicken breasts, skinned, boned and halved
3 green onions, each sliced into 4 pieces
1/4 tsp salt
1 Tbs soy sauce
1 tsp sugar
1 tsp dry sherry
1 tsp sesame oil
4 Tbs vegetable oil plus 4 Tbs for frying
additional green onions finely chopped for garnish

In a bowl combine chicken and green onions with salt, soy sauce, sugar, sherry and sesame oil. Marinate for 30 minutes. Cut 12 squares of foil, each large enough to wrap around each piece of chicken 4 times. Brush foil with oil, then place a piece of chicken on each. Top with a piece of green onion, then wrap foil around to make a parcel making sure no meat is exposed. Heat the extra oil in a wok or frying pan. Add foil parcels and fry over moderate heat for approximately 2 minutes per side. Remove and leave to drain on a rack for a few minutes. Reheat oil and when very hot, return parcels to pan and cook for just 1 minute.

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