PARCHMENT CHICKEN CHINESE RECIPES

Steps:

• If using a fresh chicken, cut the wings from the carcass. Chop off the wingtip (save it with the other bones for chicken stock), then separate the drumette and middle portion, cutting between the joint, and put the pieces in a medium-sized bowl. Remove all the meat and skin from the drumsticks, thighs, breasts and carcass, making sure to dig out the “oysters” from the lower part of the back.
• Whether using a whole chicken or chicken parts, cut the meat and skin into 2cm (?in) pieces and put them into the bowl with the chicken wing joints. Add the oyster sauce, soy sauce, rice wine, sesame oil, sugar, salt, white pepper and cornstarch to the bowl and mix thoroughly. Finely julienne the ginger slices and cut the spring onions into 3cm (1¼in) lengths, then add these ingredients to the bowl and mix well. Cover the bowl and refrigerate for two hours, stirring occasionally.
• Make 20-24 15cm (6in) squares of parchment paper or aluminium foil. Place one square on the work surface, with one of the corners pointing towards you. Place two or three pieces of meat (or one piece, if it’s a wing joint), plus some spring onion and ginger, on the square, slightly off centre so it’s near the corner facing you. (If using parchment, place the spring onion pieces under the chicken, so you’ll see the green and white when the parcels are fried.)
• Fold the near corner up and over the chicken, then fold over once more towards the far corner. Fold in the sides so the overlap is in the middle and securely enclose the filling. Bring the top corner down and tuck it tightly into the opening created by the sides. Press firmly so the filling is securely wrapped. Don’t overfill the parcels or it will be difficult to make a tight “envelope” with the parchment or foil. Continue with the rest of the paper and the filling.
• Pour cooking oil to the depth of about 4cm (1½in) in a wide pan and heat to 170°C (340°F). Fry the chicken parcels several at a time for about three minutes, turning them over once. When taking the parcels out of the oil with tongs, carefully tip them so the oil runs out back into the pan. Drain the parcels on paper towels.
• Serve, and let each diner unwrap the parcels at the table. 

Steps:

• Preheat the oven to 200 degrees celcius. Cut four large squares of parchment and place a chicken breast on each one. Sprinkle with the sage, tarragon and lemon zest. Squeeze over the lemon juice and spread a tsp of the creme fraiche on top of each chicken breast. Season well with salt and pepper.
• Bring the corners of the parchment up and over the chicken and twist them together to form a tent like parcel. fold the edges of the paper together to seal and place the parcels on a large baking tray. cook in the oven for 15-20 mins or until te chicken is cooked through.
• Meanwhile, preheat the grill. Halve the tomatoes and grill them 3-4 mins or until softened. Sprinkle well with the chopped basil and season well.
• Unwarp the chicken and transfer to warmed serving plates. Spoon over the juice and serve immediately, with the grilled tomatoes and steamed green beans.