 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is a Chinese starter of little bundles of chicken and ham. From Martin Yan's Invitation to Chinese Cooking. Ingredients:
2 tablespoons hoisin sauce |
2 tablespoons ketchup |
2 tablespoons chinese rice wine or 2 tablespoons dry sherry |
1 tablespoon dark soy sauce |
2 teaspoons sesame oil |
1 lb boneless skinless chicken, cut into 30 bite size pieces |
2 ounces ham or 2 ounces lop cheong chinese sausage |
2 ounces sliced bamboo shoots |
6 slices gingerroot, julienned |
2 green onions, julienned |
30 cilantro leaves |
30 pieces aluminum foil, each 5 inches square |
Directions:
1. Preheat the oven to 400°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.
2. On each pieces of foil, place one piece of chicken, ham, bamboo shoot, ginger, green onion, and cilantro leaf. Fold the foil in half to form a triangle. Fold the edges to seal.
3. Place the packets in a single layer on a baking sheet. Bake until the chicken is opaque when cut, 10 to 12 minutes.
|
|