Paper Wrapped Chicken & Ham    No. 2754               Yields 16 Packages

    2 Tbls      Dry Sherry                16 Slices    Ham, Black Forest or
    2 Tbls      Oyster Sauce                           Smithfield, Sliced
    1 Tbls      Light Soy Sauce                        Very Thin & Cut Into
  1/2 Tbls      Sesame Oil                             1 1/2" x 3" Rectangles
  1/4 tsp       White Pepper, Ground       4           Green Onions, Green
  1/4 tsp       Sugar                                  Parts Cut Into 3"
    1 Clove     Garlic, Minced Fine                    Pieces, White Parts
  1/2 tsp       Fresh Ginger, Minced                   Cut In Half Lengthwise
    1           Whole Chicken Breast,        -         Peanut Oil for Deep
                Halved, Skinned &                      Frying
                Boned
   16 6" Square Parchment Papers

Mix the first 8 ingredients together in a small bowl.
Set aside.
Holding the knife against the grain and at a sharp angle, cut the chicken
breast into 1 1/2"x3" rectangles.
Add to the sauce.
Marinate for at least 15 minutes.
Assemble by pointing one corner of a parchment paper square towards yourself.
Set 1 piece of chicken horizontally in the center.
Cover with 1 piece of ham.
Top with 2 or 3 pieces of green onion.
Turn the bottom corner over the ingredients.
Fold the sides over, creasing well.
Bring the bottom portion (which contains the filling) up and fold over,
creasing well.
Bring the remaining (top) corner down and tuck inside the flap, creasing well.
Repeat with the remaining squares.
Heat the oil in the deep fryer to 365 degrees.
Fry the packages until done (1-1 1/2 minutes).
Drain on paper towels, squeezing gently to remove excess oil.
Serve hot.

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