Shiny packages of foil containing bite-size pieces of delicately seasoned shrimp, chicken and vegetables are steamed, then served very hot as a side dish with grilled or raw fish.
Devein and shell the shrimp, leaving the tail pieces intact. Remove skin and bone from the chicken and cut it into
Lay the sheets of aluminum foil on your work counter and place several pieces of kelp in the middle of each. On top of the kelp, lay a slice of lemon, 1 shrimp, several chicken slices and 2 mushroom quarters. Gather up the end pieces of foil as illustrated to form a boatlike shape. Pour in a tablespoon or so of seasoned mushroom liquid and twist top edges of foil together. Place the silver boats in a steamer and steam for 10–12 minutes. Remove with pot-holdered hands and serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.