Paper-wrapped chicken

Paper-wrapped chicken is also a traditional Cantonese dish. When I was a kid, this dish was a high-priced dish. You can only eat it in high-end hotels, so it's a great thing to be able to eat it once. The paper-wrapped chicken made by the time-honored restaurant [Dadong Restaurant] in my hometown is really unspeakable. Now that I think about it, I still can’t get enough of it. It's a pity that I went back occasionally in recent years and found that this time-honored restaurant has suffered the same fate as many other time-honored restaurants: it has gradually declined due to poor management. Later, I accidentally discovered that this dish can be made in a microwave oven, which is a great joy. Moreover, this method saves a lot of tedious processes, is very convenient, and does not make the kitchen dirty. You can try it:

Ingredients: 250 grams of chicken breast or chicken wings; 200 grams of fresh shrimps ; 25 grams each of shredded mushrooms and ham; a little coriander; 15 sheets of cellophane (10*10 cm); a little sesame oil.

Method:

1. Slice or small pieces of chicken, add light soy sauce, cooking wine, sugar, and pepper and marinate for 30 minutes; marinate shrimps with light soy sauce, cooking wine, and cornstarch 20 minutes;

2. Apply a little sesame oil on cellophane paper, wrap the coriander, mushrooms, ham, shrimp, and chicken pieces in order, and seal with cornstarch water;

3. Arrange the paper-wrapped chickens on the plate in order (do not stack them), heat them over high heat for 4 minutes (the time used by microwave ovens of different brands and different powers will be slightly different), until the shrimps change color;