Category : Snacks & Hor d'oeuvres
Author : Eileen
Hits : 5616
Date : 13/05/2001
2 scallions1 oz. fresh ginger2 Tablespoons soy sauce1 Tablespoon sherrypinch of brown sugarpinch of salt pinch of black pepper 1 lb. chicken meat deep fat for frying
Chop the scallions very finely; chop the ginger finely and mix with the scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into bite size pieces and toss into the soy sauce mixture. leave covered for at least 30 minutes. Cut out squares of aluminum foil. Wrap each piece of chicken into a piece of foil dropping in a litte extra sauce mixture in with the chicken pieces Make sure chicken is securly wrapped with no leaks. Drop the foil parcels in hot fat and fry for about 2 minutes turning once if possible but not that important. Drain. The correct way to serve the chicken is in its wrapper, since the wrapping holds in the flavour and juices.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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