Not a frozen microwave wonder, these are homemade little bundles of chicken and ham, fresh from the oven and ready to be a contender for the best starter you have ever prepared.
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons chinese rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 pound boneless, skinless chicken,
cut into 30 bite-size pieces
2 ounces ham or chinese sausage (lop cheong)
2 ounces sliced bamboo shoots
6 slices ginger, julienned
2 green onions, julienned
30 cilantro leaves
30 pieces foil, each 5 inches square
Preheat the oven to 400 degrees F. Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes. Cut the ham into matchstick pieces. If using the Chinese sausage, boil in water for a minute or two before cutting.
On each piece of foil, place one piece of chicken, ham, bamboo shoot, ginger, green onion, and a cilantro leaf. Fold the foil in half to form a triangle. Fold the edges to seal.
Place the packets in a single layer on a baking sheet. Bake until the chicken is opaque when cut, 10 to 12 minutes.
Martin Yan's Invitation to Chinese Cooking
By Martin Yan
Bay Books, 1999
240 pages, 138 recipes, 50 plus color photographs
Recipe reprinted by permission.
This page created September 2000
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