> Excerpted from Madam Choy's Cantonese Recipes
This used to be a party favourite, but has lost some favour in recent years. Pity, because the chicken has a distinctive fragrance. And none of the oil gets into the bag, so it is not as oily as other deep-fried dishes.
4 chicken thighs with drumsticks
1 tbs sesame oil
1 tbs oyster sauce
1/2 tsp sugar
1 tbs brandy or Chinese cooking wine
1 tsp soya sauce
salt and pepper
4 spring onions, cut into 4cm pieces
2 cm piece of ginger, cut into strips
greaseproof paper cut into 12x20cm pieces
oil for deep frying
2 tbs starch mixed with water into a paste
Fold each piece of paper in half and stick three sides down with starch to make a pouch.
Remove the bones from the chicken thighs and cut into 4cm pieces. Marinate with the sesame oil, oyster sauce, sugar, brandy, soya sauce, salt and pepper for an hour.
Insert a piece of chicken into each pouch together with a few strips of ginger and spring onions. Seal the opening with starch.
Deep fry the pouches two or three at a tome over medium-high heat for about 10 minutes. Scoop out the pouches with a slotted spoon and drain off the oil and transfer to a serving dish.
Serve and let diners tear them open over their rice to let the juices flow into the rice.
Variations
If you prefer not to deep fry, you can bake the pouches at 375 deg Celsius for about 30 minutes. But it won't have the same intense fragrance.
Theoretically, you could use fish, but somehow, Mother never did that.
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