Chicken à la Chinoise

Chinese Chicken 

3 lbs chicken breasts
1/4 cup soy sauce
1 tablespoon salad oil
1 teaspoon cornstarch
3 tablespoons sherry
1 tablespoon honey
2 tablespoons ginger root, finely chopped
2 cloves garlic, minced

1. Bone chicken and cut into pieces 1/2 inch thick and 2 inches wide.

2. In a bowl, mix together soy sauce, salad oil, corn starch, sherry, honey, ginger and garlic. Add pieces of chicken. Coat well with the mixture. Cover and refrigerate for 12 hours.

3. Cut as many squares of parchment paper* as you have pieces of chicken. Wet paper and put a piece of chicken on each square. Wrap by folding up paper by the corners like an envelope. * *

4. Place on a cookie sheet. Bake for 20 minutes in a 425°F oven. Serve wrapped, with a red bean sauce.

* The parchment paper  is sold in the department stores.

** You can prepare the packages in advance (6 to 8 hours) and refrigerate until time to cook.

This recipe appeared in Jehane Benoit's 1963 edition of L'Encyclopédie de la Cuisine Canadienne.