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Parchment Wrapped Chicken

Parchment Wrapped Chicken recipe image
This elegant yet simple dish features chicken breasts marinated in a savory blend of dark soy sauce, fresh ginger juice, and a touch of sugar. The chicken is paired with crisp bean sprouts, fresh green onions, and crunchy walnuts, then wrapped in parchment paper "en papillote" style. Steaming the bundles locks in moisture and flavor, resulting in tender meat and vibrant vegetables without the need for heavy oils or frying. It&# 226;€™s a light, healthy, and visually appealing meal that feels sophisticated but is easy enough for weeknight dinners. The parchment wrapping keeps cleanup minimal while infusing the chicken with aromatic steam. Perfect for a light lunch or a healthy dinner option.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 123.8
Description
This elegant yet simple dish features chicken breasts marinated in a savory blend of dark soy sauce, fresh ginger juice, and a touch of sugar. The chicken is paired with crisp bean sprouts, fresh green onions, and crunchy walnuts, then wrapped in parchment paper "en papillote" style. Steaming the bundles locks in moisture and flavor, resulting in tender meat and vibrant vegetables without the need for heavy oils or frying. It&# 226;€™s a light, healthy, and visually appealing meal that feels sophisticated but is easy enough for weeknight dinners. The parchment wrapping keeps cleanup minimal while infusing the chicken with aromatic steam. Perfect for a light lunch or a healthy dinner option.
Ingredients
  • 2 Whole Chicken breasts, skinned and boned
  • 3 tablespoons Dark soy sauce
  • 1 teaspoon Fresh ginger juice
  • 1/4 teaspoon Sugar
  • 1/2 lb Fresh bean sprouts
  • 6 whole Green onions with tops, cut into 2-inch lengths and slivered
  • 1/3 cup Chopped walnuts
  • 8 squares Parchment paper (8-inch squares)
Directions
  1. 1
    Cut chicken breasts into thin, narrow strips, approximately 3 inches long.
  2. 2
    In a large bowl, combine dark soy sauce, ginger juice, and sugar. Stir in the chicken strips and let marinate for 30 minutes.
  3. 3
    Meanwhile, pour boiling water over the bean sprouts and let stand for one minute to blanch them.
  4. 4
    Drain the bean sprouts and cool them under cold running water. Drain well to remove excess moisture.
  5. 5
    In a large bowl, toss the marinated chicken mixture with the blanched bean sprouts, slivered green onions, and chopped walnuts until evenly combined.
  6. 6
    Cut eight 8-inch squares of parchment paper.
  7. 7
    Place about 1/2 cup of the chicken mixture in the center of each parchment square.
  8. 8
    Fold the bottom point of the parchment over the filling, creasing just below the mixture.
  9. 9
    Fold the point over and under the filling to secure it.
  10. 10
    Fold the side points over the filling, overlapping them slightly.
  11. 11
    Crease the paper firmly to hold the folds in place.
  12. 12
    Fold the remaining top corner down so the point extends below the bottom of the bundle, then tuck this point between the folded sides to seal the packet.
  13. 13
    Crease the paper again to ensure the packet is tightly sealed.
  14. 14
    Repeat the wrapping process with the remaining parchment squares and filling.
  15. 15
    Place the bundles seam-side down in a single layer on a steamer rack set inside a large pot or wok containing boiling water. Ensure the water level does not reach the bundles.
  16. 16
    Cover the pot and steam for about 7 minutes, or until the chicken is tender and cooked through.
  17. 17
    Serve the parchment packets immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 123.8kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 55.5mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, parchment, steamed, soy sauce, ginger, bean sprouts, walnuts, healthy, low fat, en papillote, asian style, light meal
Read it online: https://www.chefs-mate.com/recipe/parchment-wrapped-chicken-3/