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Recipe Detail Page
Asian Chicken-in-a-Bag with Sour Cherries
Early Summer 2018
Nifty parchment parcels trap vibrant Asian seasonings and the flavour of sweet-tart cherries, and render the chicken moist and tender.
Serves 4
2 tbsp (30 mL) sesame oil, divided
½ tsp (2 mL) five-spice powder
4 skinless, boneless chicken breasts, about 7 oz (210 g) each
Kosher salt and freshly ground black pepper to taste
2 stalks lemon grass, trimmed to 3 inches (8 cm)
2 green onions, finely chopped
2 tbsp (30 mL) finely chopped cilantro
2 cloves garlic, finely chopped
1 inch (2.5 cm) fresh ginger, finely chopped
½ cup (125 mL) Riesling
2 tbsp (30 mL) maple syrup
2 heads baby bok choy, trimmed, cut in half lengthwise, washed and drained
4 whole star anise
1 cup (250 mL) well-drained pitted red tart (sour) cherries
1 egg white
Cilantro sprigs for garnish
1. Adjust oven rack to medium-low position and preheat to 400°F (200°C).
2. In a small bowl, whisk together 1 tbsp (15 mL) sesame oil and the five-spice powder. Rub sesame oil mixture all over chicken breasts. Season chicken breasts on both sides with salt and pepper. Set aside on a large plate.
3. Cut 4 pieces of parchment paper, each 15 x 12 inches (38 x 30 cm). Fold each piece in half so 12 inch (30 cm) sides meet. With parchment folded, cut each piece into a rough half-heart shape so when parchment is opened up it resembles a heart.
4. Cut lemongrass stalks in half lengthwise and bruise with flat side of a large chef’s knife. Set aside.
5. In a small bowl, stir together green onions, chopped cilantro, garlic and ginger. In a liquid measure, whisk together Riesling, maple syrup and remaining sesame oil.
6. Nestle 1 opened-up piece of parchment in a shallow bowl (this makes it easier to fill parchment). Put half a bok choy on one-half of parchment. Top with one-quarter of green onion mixture, a piece of lemon grass and a star anise.
7. Top with a chicken breast and one quarter of cherries. Drizzle one quarter of Riesling
mixture over chicken.
8. Brush edges of parchment with egg white. Fold parchment over ingredients so edges of parchment meet. Starting at one end, tightly fold over open edges of parchment 2 or 3 times, working around package until it is sealed. Place parchment package on a large rimmed baking sheet. Repeat with remaining parchment and ingredients.
9. Bake until a meat thermometer inserted into a chicken breast (pierce it through parchment) registers 160°F (70°C), about 25 minutes.
10. Remove baking sheet from oven. Wearing oven mitts, snip a corner from 1 package and carefully tip juices from package into a small saucepan. Replace package on baking sheet. Repeat with remaining packages. Set packages aside for chicken to rest.
11. Bring juices in saucepan to a boil over medium-high heat. Boil until juices have reduced to about ½ cup (125 mL), about 5 minutes.
12. Transfer each package to a warm dinner plate. Cut packages open with scissors, then drizzle reduced juices evenly over each chicken breast. Garnish with cilantro springs. Serve with steamed rice or rice noodles, discarding lemon grass and star anise at serving time.
Serves 4
