Ø 255 gms chicken breasts
Ø 2 tblsps soy sauce
Ø 1 tblsp dry sherry
Ø 1 garlic clove, crushed
Ø 2 inch long piece of fresh root ginger, finely chopped
Ø 3 to 4 spring onions, thinly sliced
Ø 100 gms frozen French beans, defrosted and finely chopped
Ø Oil for deep frying
Cut the chicken breasts into very thin strips about 1 inch long. Mix the soy sauce, sherry and garlic in a bowl, add the chicken and stir well.
Cut into 4 inch × 4 inch squares of non-sticking baking paper. Brush each square with oil. Divide the chicken between the squares and sprinkle with the ginger, spring onion and beans.
Fold up each square, envelope fashion with 3 corners to the centre, to enclose the chicken filling. Fold each envelope in half to make a rectangle with a pointed flap, then fold the flap over the rectangle to make it a neat parcel
Heat the oil in a deep-fat frier to 185oC. Fry the parcels, a few at a time, for 1 ½ to 2 minutes each side, turning at once. Drain the parcels thoroughly on absorbent paper. Serve at once. Serve 4 to 6.
