SILVER - WRAPPED CHICKEN
Wow! I used to love "paper wrapped chicken" that the Chinese restaurants serve... but it has been a very long time since I have had any good ones. These are fantastic!! We just loved them, and couldn't wait to share! The preparation time does not include marinating overnight. This is originally from Bon Appetit, September 1995.
Provided by Pianolady
Categories Chicken Thigh & Leg
Time 54m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 64 fl. oz. Vegetable Oil, for frying (enough to reach 6" in your choice of Dutch Oven) You will also need: 24 9" foil squares.
- Combine first 12 ingredients in a large bowl and stir to blend.
- Add the chicken and turn to coat.
- Cover and refrigerate overnight, stirring occasionally.
- Place 1 foil square on work surface with 1 corner pointing toward the edge.
- Place 1 chicken piece in the center of the foil.
- Drizzle with 1 teaspoon of marinade.
- Fold the bottom corner of the foil over the chicken, and fold the sides inches.
- Lift up the section of foil containing the chicken, and fold upward leaving the top corner of foil exposed.
- Fold the top corner into the flap.
- Repeat with remaining chicken and foil.
- Discard remaining marinade.
- Pour the vegetable oil into a large, heavy Dutch Oven to a depth of 6 inches.
- Heat to 350°F.
- Working in batches, carefully add the chicken packages (be prepared for the oil to bubble vigorously).
- Fry until chicken is cooked through, about 8 minutes per batch.
- Using tongs, transfer packages to paper towels and drain.
- Arrange the packages on a platter and serve warm.
- Note: Can be served as a meal for 4 or as appetizers!
- Enjoy!
Nutrition Facts : Calories 803.8, Fat 50.3, SaturatedFat 13.1, Cholesterol 237.2, Sodium 2539.6, Carbohydrate 33, Fiber 0.8, Sugar 28.9, Protein 51.7
PROSCIUTTO-WRAPPED CHICKEN KEBABS
Let's face it, boneless, skinless chicken breast can sometimes be bland. These skewers get a major flavor boost from wrapping the chicken in thin slices of prosciutto.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.
- Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.
ALMOST-FAMOUS CHICKEN LETTUCE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
- Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
- Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul
SILVER-WRAPPED CHICKEN
Categories Chicken Appetizer Fry Marinate Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 15
Steps:
- Combine first 12 ingredients in large bowl and stir to blend. Add chicken and turn to coat. Cover and refrigerate overnight, stirring occasionally.
- Place 1 foil square on work surface with 1 corner pointing toward the edge. Place 1 chicken piece in center of foil. Drizzle with 1 teaspoon marinade. Fold bottom corner over chicken. Fold sides in. Lift section of foil containing chicken and fold upward, leaving top corner of foil exposed. Fold top corner into flap. Repeat with remaining chicken and foil. Discard remaining marinade.
- Pour oil into heavy large Dutch oven to depth of 6 inches. Heat to 350°F. Working in batches, carefully add chicken packages (oil will bubble vigorously) and fry until chicken is cooked through, about 8 minutes per batch. Using tongs transfer packages to paper towels and drain.
- Arrange packages on platter. Serve warm.
FOIL-BAKED CHICKEN
Individual foil packets contain chunks of chicken in a savory soy and hoisin sauce with cilantro and fresh ginger.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 9
Steps:
- Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
- Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 25.7 g, Cholesterol 71 mg, Fat 12.3 g, Fiber 0.2 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 1012 mg, Sugar 9 g
FOIL WRAPPED CHICKEN - BAKED OR FRIED
The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 24 packets
Number Of Ingredients 13
Steps:
- Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
- Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
- Cut paper or foil pieces into 6-inch squares.
- Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
- Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
- If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
- DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
- When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
- Drain on paper towels. Continue deep-frying the rest of the packets.
- Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
- OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.
ASIAN STYLE PAPER WRAPPED CHICKEN
Paper-wrapped chicken like in a pu pu platter. It is called 'Paper Wrapped' although it is actually wrapped in aluminum foil. This is one of the best appetizers I have ever had at an Asian restaurant and this is my attempt to duplicate it. It goes very well on the pu pu platter.
Provided by seanbhalliday
Categories Appetizers and Snacks Wraps and Rolls
Time 2h40m
Yield 6
Number Of Ingredients 14
Steps:
- Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
- Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
- Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
- Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 4 g, Cholesterol 39.1 mg, Fat 7.6 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 1.4 g, Sodium 376.4 mg, Sugar 1.6 g
CHICKEN WRAPS
Use your favorite flavor of cheese spread and tortillas to wrap up this filling sandwich. You can serve any extra spread with vegetables as a side dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.
Nutrition Facts :
CHICKEN BARBECUED IN FOIL
My family is happy when I serve barbecued chicken at unexpected times throughout the year. I'm glad to do it...the use of foil in this oven version means no mess!
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Place 2 pieces of chicken in the center of each piece of foil; fold up edges to hold sauce. Sprinkle chicken with salt and pepper. Spoon sauce over chicken. Bring opposite long edges of foil together over the top and fold down several times. Fold the short ends toward the chicken and crimp tightly to prevent leaks. , Place packets on a baking sheet. Bake at 350° for 1 hour. Carefully open packets and turn down foil. Broil chicken for 5 minutes or until browned.
Nutrition Facts : Calories 418 calories, Fat 19g fat (8g saturated fat), Cholesterol 151mg cholesterol, Sodium 637mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 43g protein.
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