Steamed Chicken Parcels
A healthy recipe with a delicate oriental flavour. Use large spinach leaves to wrap around the chicken, but make sure they are young leaves.
Preparation time: 20 minutes
Cooking time: 30 minutes
4 lean boneless, skinless chicken breasts
1 tsp ground lemon grass
2 spring onions (scallions), chopped finely
250 g/9 oz/1 cup young carrots
250 g/9 oz/1 ¾ cups young courgettes (zucchini)
2 sticks (stalks) celery
1 tsp light soy sauce
250 g/9 oz/ ¾ cup spinach leaves
2 tsp sesame oil
salt and pepper
With a sharp knife, make a slit through one side of each chicken breast, to open out a large pocket.
Sprinkle the inside of the pocket with lemon grass, salt and pepper. Tuck the spring onions (scallions) into the chicken pockets.
Trim the carrots, courgettes (zucchini) and celery then cut into small matchsticks. Plunge them into a pan of boiling water for 1 minute, then drain and toss in the soy sauce.
Pack the mixture into the pockets in each chicken breast and fold over firmly to enclose. Reserve the remaining vegetables. Wash and dry the spinach leaves then wrap the chicken breasts firmly in the leaves to enclose completely. If the leaves are too firm, steam them for a few seconds until they are softened and flexible.
Place the wrapped chicken in a steamer and steam over rapidly boiling water for 20-25 minutes, depending on size.
Stir-fry any leftover vegetable sticks and spinach for 1-2 minutes in the sesame oil and serve with the chicken.