Chicken Papillote
Method
- Blend cilantro leaves, garlic, ginger, chillies and lemon grass
- TIP: If the lemon grass is thick, apply force and flatten it
- Add salt to taste
- TIP: Use orange juice instead of water to make the paste
- Blend for 1-11/2 mins till a coarse paste appears
- Once the paste is ready, smear it over the chicken pieces
- TIP: You can use aluminium/kitchen foil as well
- Fold the parchment paper into half
- Draw a heart on the paper
- Cut the paper into the shape drawn
- Place a banana leaf on the paper
- Place the chicken pieces on top of the leaf
- Put the potatoes and bok choy around the chicken
- Season with black pepper powder, salt and orange rind
- Fold the edges tightly, enveloping the chicken
- Place the chicken on the baking dish
- Bake it in a preheated oven at 110 degrees for 45-60 mins
- Stir fry vegetables: Heat 1 tbsp oil
- Once the oil is hot, drop in the bell peppers and bok choy
- Stir fry for 2 mins
- Season with salt and pepper
- Transfer the vegetables into the plate
- For the sauce: heat 1 tbsp oil
- Once the oil is hot, drop in the sliced onions
- Once the onions turn light brown, add a dash of flour
- Add salt and pepper to taste
- Add 1 vegetable cube
- Pour in the balsamic vinegar and 1 tbsp water
- Mix well
- TIP: When the sauce clings to the laddle, it is ready
- Now, place the stir fried vegetables, baked chicken and balsamic sauce on the plate
- Ready to serve
- bake
- balsamic vinegar
- banana leaf
- bok choy
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- cilantro
- cooking in paper
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- garlic
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- green chillies
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- red bell pepper
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- vegetable stock
- water
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