How to make it

  • 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

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