Parchment Wrapped Chicken Recipe
2 pcs. Boned & skinned Whole chicken breasts
8 pcs. 8-inch squares of parchment Paper
3 tbsps. Soy sauce (dark)
1 tsp. Ginger juice
1/3 cup walnuts, chopped
1/4 tsp. Sugar
1/2 lb. Fresh bean sprouts
6 pcs. Green onions with the tops slivered & sliced in 2-inch lengths
Water (boiling)
Slice the chicken in narrow, thin strips that are around 3-inches long. In a bowl, mix together sugar, ginger juice and soy sauce then add in strips of chicken and allow to stand for 30 mins.
In the meantime, pour the boiling water on the bean sprouts and let it stand for 1 min. then drain then rinse with cold water & drain again.
To the chicken that we marinated, add in green onions, walnuts and bean sprouts.
Put around 1/2 cup of chicken mix in the middle of a square parchment sheet then fold the bottom point of the parchment over the filling, then crease below the filling slightly overlapping it & crease the paper to hold the folds.
Next, fold the remaining corner down so the point is extended just below the bottom of the bundle then tuck this point in between the folded sides. Lastly, crease the paper again to hold the folds.
Do the same process for all other parchment pieces. Put the bundles with the seam sides facing down on 1 layer onto the rack of a steamer then set the rack inside a wok with water that is boiling or in a big pot. Make sure to not allow the water touch the bundles.
Steam them covered for 7 mins. or just until chickens are tender then serve it right away. Be sure to peel the fresh ginger root and push it through the garlic press
