Recipes for Steam Cooking
StarterS, SoupS and SaladS
10
SAVORY POULTRY PARCELS
INGREDIENTS
4 large or 8 small wonton skins
1 chicken breast llet
2 tsp. sesame oil
1 – 2 tsp. light soy sauce
Salt
Freshly ground black pepper
1 tsp. nely diced ginger
1 garlic clove
Chili akes (to taste)
16 spinach leaves, washed
SETTINGS
STEAM, 210°– 212ºF
20 minutes
Perforated & Baking Pan
11
33
Soak the wonton skins in between damp tea towels. Halve or quarter wonton skins,
depending on size.
Roughly dice the well-chilled chicken breast llet. Purée to a course texture with 1
tsp. sesame oil, soy sauce, garlic clove, and seasonings.
Place one spinach leaf on the center of each wonton skin. Place one teaspoon of
the lling on each spinach leaf and wrap into small parcels. The parcels must be
completely sealed so that none of the lling escapes.
Grease the perforated pan with the remaining sesame oil. Place the poultry parcels
on the cooking pan with the seam face down and steam as indicated.
Remove the poultry parcels from the pan and arrange on a plate.
COOK’S TIP:
Serve the poultry parcels with chopsticks. Serve with soy sauce dip seasoned with
chili sauce and a few drops of lemon juice.
DID YOU KNOW:
Unpeeled ginger in a freezer bag will keep indenitely in the freezer, and you can
grate or slice the ginger while it’s frozen.
Serves 4