Mai-Kai Shanghai Chicken
1/2 cup soy sauce
2 tablespoons sugar
1 teaspoon chopped ginger root
1 clove garlic, chopped
1 teaspoon Asian sesame oil
2 green onions, chopped
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
About 63 cilantro sprigs
1 pound bacon, strips cut into thirds
Peanut oil, for frying (optional)
1. Combine the soy sauce, sugar, ginger, garlic, sesame oil and
green onions in a large bowl. Add chicken to marinade, cover and
refrigerate overnight. The next day, drain the chicken and discard
2. Top each piece of chicken with a cilantro leaf and wrap in a
piece of bacon strip. Secure each with a toothpick. If you wish to
fry the chicken, heat 1-inch oil in a heavy skillet over high heat
to 350 degrees on a deep-fat thermometer. When oil is hot, fry
chicken 3 to 4 minutes or until browned.
3. To bake the chicken, place chicken pieces on a baking sheet with
sides and bake in a 350 F oven 15 minutes. Place under a preheated
broiler to crisp bacon, if desired.
Yield: About 63 pieces.