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The Asian Alternative
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Asian chefs often prefer to retain the succulence of chicken breasts by poaching or steaming them in wrappers that also enclose flavour-imparting ingredients, such as lemon grass stalks.
- Cut a banana leaf into four squares, each one large enough to envelop a chicken breast. Brush each centre with a 1:1 hoisin and soy sauce mix. Place a chicken breast on each and top with lemon grass and a few slices of fresh root ginger. Spoon over more soy sauce.
- Warp each leaf square around the chicken breast to make a neat parcel and secure with string if necessary. Place 1-2 packages at a time in a steamer basket over simmering water and cook for 15 minutes. Serve the chicken breasts in their banana leaves to be unwrapped at the table.
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