recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Paper-Wrapped Chicken" recipe from Martin Yan's Feast: The Best of Yan Can Cook

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yields Makes 16 time--- difficulty easy

    In Chinese restaurants, you will find these packages of marinated chicken deep-fried. I think baking is a nice variation, especially for home cooking. Cooking parchment is available in most supermarkets, or you can use aluminum foil.

      RECIPE INGREDIENTS


    ¾ pound boneless, skinless chicken breasts

    Marinade

    • 1 tablespoon Chinese rice wine or dry sherry
    • 1 tablespoon oyster-flavored sauce
    • 2 teaspoons soy sauce
    • 2 teaspoons sesame oil
    • 1 teaspoon minced ginger
    • ¼ teaspoon cornstarch
    • 16 squares ( 6 in.) cooking parchment or foil
    • Sesame oil
    • 1 ounce Virginia ham, finely julienned
    • 2 green onions, finely julienned
    • 1/3 cup sliced water chestnuts
    • ¼ cup cilantro leaves
    OXO Good Grips Julienne Peeler
    OXO Good Grips Julienne Peeler Get fancy with your salads, sides, stews and more using this handy peeler. The sharp, stainless blade works in seconds to cut your vegetables into thin strips for that professional look. No more tedious slicing and dicing with knives! A clear safety lid covers the blade when it's not in use. The comfortable, signature Oxo handle ensures a good grip. And, it's dishwasher-safe.

      RECIPE METHOD

    Getting Ready

    (1) Cut chicken into pieces about ¼ inch by ½ inch by 2 inches. Combine marinade ingredients in a bowl. Add chicken; stir to coat. Let stand for 20 minutes.

    (2) Make each packet: Place a square of parchment paper on work surface with one point facing you; brush lightly with sesame oil. Place 2 or 3 pieces of chicken in center of square. Top with a few slivers of ham and green onion, 1 slice of water chestnut, and a few cilantro leaves. Fold bottom over filling; fold right and left corners into center, overlapping and enclosing filling. Fold filled part of packet in half. To seal packet, slide top corner all the way down into space between layers of paper. If making ahead, cover and refrigerate packets for up to 4 hours.

    If using foil as a wrapper, fold the filled square in half to make a triangle; double-fold open edges of triangle to seal.

    Cooking

    (1) Preheat oven to 375°F. Place packets in a single layer in a shallow baking pan. Bake until chicken is opaque (open a packet to test), about 15 minutes.

    (2) Serve hot. To eat, untuck the flap of paper with your fork or chopsticks and spread out the paper.


    HOT! We recommend:

    book coverMartin Yan Quick and Easy
    Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates--and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. -Publishers Weekly
    Click here to buy
    book coverMartin Yan's China
    The world's foremost expert on Chinese cooking is back with a brand-new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. As the companion volume to the PBS series, Martin Yan's China brings the ancient country's beauty to the table with gorgeous dishes, breathtaking photographs, and fascinating information about the food, history, and culture of China. Just in time for the 2008 Olympic Games in Beijing, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavors and techniques to the kitchen, yet are simple enough for any home cook to effortlessly embark on a culinary journey through China. Click here to buy
    book coverMartin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World
    "The Chinatowns around the world are amazing communities," writes Martin Yan in his Chinatown Cooking, "filled with history, culture, friendship, and of course food." Naturally, in this companion book to his public television series, Yan focuses on the food--a rich stew from the world's Chinatowns, including, exotically, those in Singapore, Sydney, and Macao. The 200 recipes included reflect a profoundly rich food culture (or cultures, as Chinese cuisine is regionally diverse). Some dishes, like Steamed Whole Fish with Ginger and Green Onions and Sweet-and-Spicy Garlic Shrimp, are beloved classics; others, including Hawaiian Lu'Au Stew, mirror adjustments to local ingredients or tastes; while still others, such as Crispy Seafood and Mango Packets and Steamed King Prawns with Chinese Pesto, are the innovations of modern chefs. But old or new, the dishes are endlessly tempting, and, because of Yan's knowledgeable yet relaxed approach and the clarity of his recipes, completely manageable.
    Covering dishes from dim sum, appetizers, and soups, to meat and seafood specialties, rice, noodles, and even desserts like Lucky Treasure Rice Pudding, the book also profiles the Chinatowns, noting their unique qualities (Yokohama's is host to 18 million tourists a year!) while also offering restaurant and dish recommendations (at Macau's Restaurante Chan Chi Mei, order the hanging fish hot pot). Yan also provides illuminating cultural asides such as those about Hakka cuisine or Singapore's Sam Sui women, who were pivotal in the construction of that country's Chinatown. But it's the dishes that make the book a treasure. The book also contains comprehensive food and technique glossaries and color photos throughout. --Arthur Boehm
    Click here to buy
    book coverMartin Yan's Feast: The Best of Yan Can Cook
    Now in paperback comes the complete guide to Chinese cooking based on Martin Yan's popular PBS show. This encyclopedic book features Martin Yan's trademark clear and detailed guidance on Chinese cooking techniques, implements, ingredients - and of course, recipes. Using a warm, witty approach, Yan makes the mysterious accessible for novice or experienced cooks not familiar with the complexities of this cuisine. Color photographs enhance the 350 recipes which include both typical restaurant choices and homemade favorites, from Drunken Crab with Ginger-Wine Sauce and Mu Shu Vegetables, to Sunshine Soup with Dumplings, Sweet Bean Paste Puff, and Steamed Coconut-Papaya Sponge Cake.
    Click here to buy

     

    << Back China index Print page Top



    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home