Parchment Wrapped Chicken
Yield
8 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 3 | tablespoons |
soy sauce, dark
|
|
| 1 | teaspoon |
ginger
juice |
|
| ¼ | teaspoon |
sugar
|
|
| ½ | pound |
mung bean sprouts
|
|
| 6 | each |
scallions, spring or green onions
|
|
| ⅓ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 45 | ml |
soy sauce, dark
|
|
| 5 | ml |
ginger
juice |
|
| 1.3 | ml |
sugar
|
|
| 226.8 | g |
mung bean sprouts
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 79 | ml |
walnuts
chopped |
|
Directions
Cut eight 8 inch squares of parchment paper.
Cut chicken into thin, narrow strips, about 3 inches long.
Combine soy sauce, ginger juice and sugar in large bowl; stir in chicken, let stand 30 minutes.
Meanwhile, pour boiling water over bean sprouts; let stand one minute.
Drain; cool under cold water and drain well.
Thoroughly toss chicken mixture with bean sprouts, green onions and walnuts.
Place about ½ cupful of chicken mixture in center of each parchment square.
Fold bottom point of parchment over filling; crease just below filling and fold point over and under filling.
Fold side points over filling, overlapping slightly.
Crease paper to hold folds. Fold remaining corner down so point extends below bottom of bundle; tuck this point between folded sides.
Crease paper to hold folds. Repeat with remaining parchment squares.
Place bundles seam side down, in single layer on steamer rack.
Set rack in large pot or wok of boiling water.
