Paper-wrapped Chicken

24 Chicken Packages
Ingredients:
2 pounds skinless, boneless chicken breasts

Marinade: 
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice ginger, shredded
1 tablespoon sesame oil
1 tablespoon sherry
3 teaspoons sugar
1/2 teaspoon five spice powder

3 - 4 Chinese dried mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet) 
24 sprigs cilantro (coriander leaves)
24 6-inch squares of cellophane paper, cooking parchment paper, or aluminum foil

peanut oil for deep-frying

Directions:
Cut the chicken into pieces 2 1/2 inches long and 1 inch wide (to make 48 slices). Pound lightly on the back of the chicken to tenderize.
Mix together the marinade ingredients and marinate the chicken for one hour. After the chicken has been marinating for 45 minutes, add the mushrooms and green onions.  This allows them to absorb the marinade. 
To wrap the chicken: paper-wrapped chicken is normally wrapped envelope style.  Take a square of paper and lay it out so that it forms a diamond shape in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.  Bring the bottom corner of the diamond up over the chicken.  Fold the right side over toward the middle, then the left side, so that one is overlapping the other.  Roll up the section of the foil that contains the chicken, and then tuck the triangle at the top into the flap.  It is very important to make sure the packets are well sealed so that no oil seeps in.   
Heat wok and add oil for deep-frying.  When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok.  Deep-fry the packets, stirring occasionally, until the chicken is cooked through.  Drain on paper towels.  Continue deep-frying the rest of the packets.  
Serve the chicken packets on a large platter, garnished with greens if desired.  Guests can open the packets with either chopsticks or their fingers.  

(This recipe can be prepared ahead up to the deep-frying stage and frozen.)