PARCHMENT WRAPPED CHICKEN

Ingredients:

• 2 Whole chicken breasts,
• Skinned and boned
• 3 tb Dark soy sauce
• 1 t 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
• Cut eight 8 inch squares of parchment paper.

Preparation:

• 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 ch