Ingredients
1000 g (about 2.2 lbs) chicken breast, cellophane paper as needed
Seasonings
Chopped scallions and ginger, 10 g each; MSG, 1 g; fine salt, 4 g; Shaoxing wine, 20 g; sesame oil, 100 g; peanut oil, 1000 g (about 4 1/4 cups).
Instructions
1. Remove the membrane from the chicken breast, rinse clean, and slice into pieces 4 cm long, 0.5 cm wide, and 0.1 cm thick. Marinate with minced scallion, minced ginger, MSG, salt, Shaoxing wine, and sesame oil until flavorful. Wrap each portion in cellophane paper into rectangles 5 cm long and 3 cm wide, leaving a small corner of paper exposed, and tie the opening tightly with a cilantro stem.
2. Heat peanut oil in a wok to about 40% hot (around 275°F/135°C), then add the paper-wrapped chicken pieces one by one and fry until golden yellow and fully cooked through. Remove, drain the oil, and arrange neatly on a plate. To serve, lift the exposed corner of each paper packet, peel off the cellophane, and enjoy. This dish features tender, crisp chicken with a rich, savory aroma.