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with stir-fried rice vermicelli.

24 chicken packages
    This popular appetizer also makes a satisfying meal when served with green salad. Cooking parchment or cellophane paper can be used instead of aluminum foil.
Paper Wrapped Chicken
    2 large boneless, skinless chicken breasts, 6–8 ounces each
    4 large Chinese dried mushrooms
    1½ green onions
    2 tablespoons oyster sauce
    2 tablespoons soy sauce
    1 slice ginger, shredded
    1 teaspoon sesame oil
    1 tablespoon Chinese rice wine or dry sherry
    2 teaspoons sugar
    Salt and pepper to taste
    24 6-inch squares of aluminum foil
Wash the chicken and pat dry. Cut the chicken into thin slices approximately 2½ inches long. You want to have 48 strips, or 2 strips for each packet. (With a larger breast you may have more chicken than you need, so you can make more packets.)

Soak the dried mushrooms in hot water for 20 minutes, or until they are softened. Squeeze gently to remove excess water, and cut into 24 thin slices, or 6 slices per mushroom. Thinly slice the green onions on the diagonal, so that you have 48 pieces, or 2 slices per packet.

In a small bowl, combine the oyster sauce, soy sauce, shredded ginger, sesame oil, Chinese rice wine, sugar, salt and pepper, and green onions. Add to the chicken and marinate for 45 minutes. Add the mushrooms and marinate for another 15 minutes.

Preheat oven to 350°F.

To wrap the chicken, lay out a square of foil so that the lower corner is pointing toward you. Place 2 chicken slices, 1 mushroom slice, and 2 green onion slices in the middle. Bring the bottom corner up over the chicken. Roll this corner once. Fold the right corner over toward the middle, and then the left corner, so that one is overlapping the other. Tuck the triangle at the top into the flap.

Place the wrapped parcels on a baking sheet and bake at 350°F for 15 minutes. Allow to cool before serving.

To serve, do not unwrap the chicken packets, but serve heaped on a large platter for guests to open.
Gift Wrapped Beef
    ½ pound flank steak
    1 teaspoon oyster sauce
    ¼ teaspoon baking soda
    6 large dried mushrooms
    1 bok choy
    2 tablespoons hoisin sauce
    2 tablespoons water
    ½ teaspoon sugar
    1 bunch cilantro
    2 tablespoons sesame oil
    12 6-inch squares of aluminum foil
Preheat oven to 350°F.

Cut the beef into thin slices 2–3 inches long. You want to have about 3 slices for each packet. Add the oyster sauce and baking soda. Marinate the beef for 30 minutes.

Soak the dried mushrooms in hot water for 20 minutes, or until they are softened. Squeeze gently to remove any water, and cut into 48 thin slices, or 8 slices per mushroom. Wash the bok choy, drain thoroughly, and shred. You want to have 3–4 pieces for each packet.

Mix the hoisin sauce, water, and sugar and set aside.

To wrap the beef, lay out a square of foil so that it forms a diamond shape. Add 3 of the beef slices, 2–3 slices of mushroom, a few shreds of bok choy, and a few sprigs of cilantro in the middle, being sure to keep the filling in the center and not near the edges. Mix in ¼ teaspoon of sesame oil and ½ teaspoon of the hoisin and water mixture.

Bring the bottom corner up over the beef. Roll this corner once. Fold the right corner over toward the middle, and then the left corner, so that one is overlapping the other. Tuck the triangle at the top into the flap.

Place the wrapped parcels on a baking sheet and bake at 350°F for 15 minutes. Allow to cool before serving. Serve wrapped on a platter, unopened.

24 beef packages
    Serve the beef packets piled on a serving dish with a cilantro garnish. Like Paper Wrapped Chicken, Gift Wrapped Beef can be deep-fried instead of baked.

Yields 20 mushrooms
    Large portobello mushrooms work well in this recipe. Garnish with cilantro or parsley sprigs before serving.
Shrimp Stuffed Mushrooms
    20 large fresh mushrooms
    1 teaspoon baking powder
    ¾ ?? cup flour
    ½ teaspoon sugar
    ¼ teaspoon salt
    2 tablespoons vegetable oil
    ¾ cup water
    ½ batch Shrimp Paste