| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Oriental, Appetizers, Chicken |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
... Shipwrecked on Hesperus in Maryland. 15:35:39 10 Feb 94 --- Blue
Wave/Max v2.12 * Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
======================================================= ===================
BBS: Ned's Opus Date: 02-10-94 (17:46) Number: 313 From: DALE SHIPP Refer#:
NONE To: ALL Recvd: NO Subj: Chinese Appetizer 3/3 Conf: (4) Cooking
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