2 Whole chicken breasts,
Skinned and boned
3 tb Dark soy sauce
1 ts Ginger juice*
1/4 ts Sugar
Boiling Water
1/2 lb Fresh bean sprouts
6 Green onions with tops, cut
Into 2 inch lengths and
Slivered
1/3 c Chopped walnuts
8 8 inch squares of parchment
Paper
PAPER
Cut eight 8 inch squares of parchment paper.
INGREDIENTS
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 1/2 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. (Ends up looking
like small envelope, with flap tucked under bundle)
Place bundles seam side down, in single layer on steamer rack. Set
rack in large pot or wok of boiling water. (Do not let water level
reach the bundles) Cover and steam about 7 minutes or until chicken
is tender. Serve immediately
*Peel fresh ginger root, then squeeze through garlic press.
