|Recipe Title: Baked Asian Chicken|
Contributed by: Twin Lakes Chef
Note from the Diva
|We've never cared much for poached chicken. This is a way to cook chicken for various uses . . gently . . . like poaching but with a nice flavor.|
List of Ingredients
|• 4 skinless chicken breast fillets, trimmed of excess fat |
• Fresh ginger, thinly sliced or peeled with a vegetable peeler
• 2 shallots, thinly sliced (can substitute a tiny amount of minced onion)
• 2 tbs reduced-salt soy sauce
• 1 tbs Chinese rice wine (shaohsing)
• 2 tsp sesame oil
|1. Preheat the oven to 200°F. |
2. Thinly slice each breast to make thin fillets.
Divide equally between 4 squares of foil large enough to enclose chicken.
Layer with the ginger and shallotst.
Gather up edges of foil, then pour over soy sauce, wine and sesame oil.
Close packets tightly and bake on a tray in oven for 20- 30 minutes only until the chicken is no longer pink.
At this point you can refrigerate the packets to sit in those wonderful, delicate flavors for further use. ie Chinese Chicken Salad.
Or you can steam your favorite vegetable to serve with it immediately.
Cooking Time & Temperature
|200 degrees F. 20-30 minutes|
Number of Servings: 4
General Cooking/Prep Method
Extra Features of Recipe
Difficulty Level-Quick & Easy
Tested & Approved Recipe