"一个简单又别致的小菜----纸包鸡"

麦兜妈妈麦太的招牌"纸包鸡"系列绵绵不绝，雷人搞笑的背后又深藏着对现实生活的一些嘲讽。但是其实粤菜中真有"纸包鸡"这么一道菜哦！

什么是纸包鸡？

"纸包鸡"顾名思义，菜肴是以纸包裹主料炸制而成，这是隔纸炸的烹饪法，制作独特，菜肴可以保持鸡肉的鲜嫩，调料味浓，特有异香。

怎么做纸包鸡？

所需食材：

鸡胸肉（切片）、豌豆荚、葱丝、姜丝、玻璃纸、葱、料酒、酱油、盐、麻油、胡椒

制作方法：

将鸡肉片加入料酒、酱油、盐、麻油、胡椒料拌匀备用。

一张玻璃纸包上一块鸡肉，一片豌豆荚及少许葱、姜丝，包裹成长方形状。

油烧熟，放入纸包鸡大火炸2分钟，见鸡浮起后，用漏勺压一压立即捞出。纸包鸡内亦可加些香菰丝或辣椒丝。

3 1/2 lb Chicken

2 ts Cornstarch

1 ts Sugar

1 ts Salt

Dash of pepper

1 tb Rice wine

1 ts Thin soy sauce

1 1/2 ts Hoisin sauce

1 tb Oyster sauce

2 ts Catsup

2 Quarts oil for deep-frying

3 Thin slices ginger, slivered

3 Green onions, slivered

Paper or aluminum foil 6"x6"

45 Squares unwaxed butcher

Skin and bone chicken; then cut into pieces 1 1/2" x2" long.

Sprinkle chicken with each of the ingredients listed under "marinade," mix well and then add the green onions and ginger. Marinate for 2 hours.

See diagrams for wrapping.

Heat the oil to 325 degrees and then carefully put each package into the oil.

Deep-fry 4 minutes on each side.