Paper Wrapped Chicken & Ham

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.