Does anyone have a recipe for a Chinese dish called pappered chicken?

i hope u mean was paper chk/ chk parcels/ grease proof paper bag chk. ? chk. tt's wrap up in grease proof bag, %26amp; deep fried ? haven't had this in a long time, enjoy ! :)





1) use skin on boneless chk. thighs. place chk. between plastic bag, beat it up a lil' w/meat hammer to tenderize the meat. remove fr. bag, cut meat into pieces. cut scallions into diagonal sections. brush grease proof wax paper bags w/some oil. all set aside.


2) marinade : salt, white peppers, ground ginger/ginger juice, shaoxing cooking wine/other chinese cooking wine,5-spice powder (lil' plastic baggie tt u can find them at spices section at the oriental market), ground blue ginger(cekur)/not, sesame oil, cornstach.


3) place meat %26amp; section scallions into grease proof paper bags. wrap well, %26amp; seal w/ needle thread/ stapler.


4) heat oil on hg heat, put low heat, place chk. bags into


oil for 5 min+ until marination sinks in nicely %26amp; slowly,


then turn heat to high, deep fry another 3-4 min. dish up, let chk. cool down in bags b4 removing. yummy !!





but if u mean peppered chk., then there's lotsa versions to tt. sinple one, would b :


1) marinade : diced chk. white/dark meat w/cornstarch,


light soy sauce, cooking wine, sesame oil, white %26amp; blk. pepper.


2) heat up pan, stir fry chopped garlic, slices of ginger,


chunks of onions, red %26amp; green bell peppers, dry whole chili pods, bamboo shoots, waterchesnut slices/ ur fav. veges until slightly brown, toss in chk. stir fry at high fire, tossing it around, add a lil' more chk.broth + cornstarch solution. simmer a min. %26amp; u're fired up !Does anyone have a recipe for a Chinese dish called pappered chicken?
I hope you mean 'Pepper Chicken' dear. Here it is :


CHINESE CHICKEN WITH STUFFED PEPPER





Description


Ingredients 1 Lg sweet red Pepper


1 Cup Finely chopped Chicken


1 Tablespoon Sesame oil


1 Cup Cooked regular Rice


1 Clove garlic - minced


1/2 Cup Green Peas


1 Teaspoon Minced fresh Gingerroot


1 Egg - beaten


1/2 Cup Finely chopped Carrots


1 Tablespoon Plus 1 1/2 t Soy sauce


1/4 Cup Green Onions - thinly sliced


1/8 Teaspoon Salt





Directions


Take 1 cup finely chopped, cooked Chicken Breast (skinned before cooking). Cut a 1/2'; thick slice from the side of each pepper, reserving slices; remove seeds.


Place peppers in boiling water, boil 5 minutes. Drain, set aside.


Coat a large skillet or wok with sesame oil, and place over medium heat until hot. Add garlic and gingerroot; stir fry for 30 seconds. Add carrots and green onions; stir fry for 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well.


Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2'; baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated.


NUTRITION PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium.


Serves 4