Asian Chicken in Parchment – Homemade Hoisin Sauce
This packet-steaming method produces incredibly tender chicken with minimal effort. An attractive presentation – perfect for a weeknight meal… elegant enough for company
Ingredients
Instructions
Preheat the oven to 350 degrees.
Cut parchment paper (I use unbleached) into 16″ squares.
Add chicken to a plate to fit, add tamari, clementine juice, ginger, garlic and sesame seeds – mix all together and marinate 20 minutes at room temperature.
Lay out 2 parchment squares on your work surface. Add 1/4 of the bok choy to the center of each.
Top with a piece of chicken, and a portion of the marinade.
Lay toppings on each: 5 slices of carrots, a portion of leeks, red onions and scallions.
Drizzle 1 tablespoon of Hoisin Sauce over each.
Repeat with the remaining 2 parchment squares and the rest of the ingredients.
To enclose packets:
Bring the left and right sides of the paper up towards the center. Fold tightly, crimping downwards – then tuck the ends under the chicken.
Place all on a rimmed baking sheet, leaving at least one inch between them.
Cook in the preheated oven until the packages are puffed and the chicken is cooked through 12 – 15 minutes.
This will depend on the thickness of the chicken. Chicken will feel firm to the touch.
Remove from oven, open the packages and serve immediately with the juices/sauce that have accumulated.
Lovely with steamed rice or grains.
* can substitute with asian greens, swiss chard, kale or mustard greens.
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This recipe may not be reproduced without the consent of its author, Karen Sheer.
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