---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PAPER WRAPPED CHICKEN (GEE-BOW GAI)
  Categories: Chinese, Chicken, Appetizers
       Yield: 45 servings
  
   3 1/2 lb Chicken
      45    Squares unwaxed butcher
            Paper or aluminum foil 6“x6″
       3    Green onions, slivered
       3    Thin slices ginger, slivered
       2    Quarts oil for deep-frying
 
 -------------------------MARINADE-------------------------
       2 ts Catsup
       1 tb Oyster sauce
   1 1/2 ts Hoisin sauce
       1 ts Thin soy sauce
       1 tb Rice wine
            Dash of pepper
       1 ts Salt
       1 ts Sugar
       2 ts Cornstarch
 
 ---------------WRAPPING PAPER WRAPPED CHICK---------------
  
   1. Skin and bone chicken; then cut into pieces 1 1/2″
   x2″ long.
   
   2. Sprinkle chicken with each of the ingredients
   listed under ”marinade,“ mix well and then add the
   green onions and ginger.  Marinate for 2 hours.
   
   3. See diagrams for wrapping.
   
   4. Heat the oil to 325 degrees and then carefully put
   each package into the oil.  Deep-fry 4 minutes on each
   side.  Put packages in a strainer to drain off excess
   oil before serving.
   
   NOTE: Paper Wrapped Chicken may be deep-fried several
   hours in advance and reheated in the oven (325
   degrees) for 10 minutes just before serving. 1. Brush
   center of the paper with oil, and with one corner of
   the paper toward you, place 1 piece of chicken and 1
   sliver of green onion about 2″ from that corner.
   
   2. Fold the corner to just cover the chicken.
   
   3. Fold once more...about 1 1/4,” and tuck second edge
   under meat (This forms a triangle.)
   
   4. Make an envelope by folding the left and right
   corners toward the middle.
   
   5. Tuck in the flap to close the envelope.
  
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