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  Added: May 02, 2007  •  Visited (483)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Steamed Chicken, Mushroom And Ginkgo Nut Packages
(Tori Mushiyaki)
What You Need:
  • 1 whole boned, unskinned chicken breast, about 8 ounces
  • 6 canned matsutake (Japanese mushrooms), drained
  • ˝ teaspoon ajishio (equal parts salt and MSG)
  • 10 canned ginnan (ginkgo nuts)
  • 2 teaspoons sake (rice wine)

    DIPPING SAUCE
  • 2 lemon wedges
  • ˝ cup chirizu

  • How To Cook:
    1. Cut the boned chicken into 1-inch cubes. Sprinkle the chicken and mushrooms with ajishio and the chicken, mushrooms and ginkgo nuts with the sake.

    2. Arrange half of the chicken cubes, 3 mushrooms and 5 ginkgo nuts attractively on each of two 12-by-12-inch squares of Japanese parchment or aluminum foil. Enclose and seal the two squares into a neat package.

    3. Tori mushiyaki may be either steam-broiled or steamed. To steam broil, place the packages directly on preheated charcoal in a hibachi or charcoal grill, and broil for 4 minutes on each side. Or steam for 7 minutes in an Oriental steamer or steamer substitute.

    4. Accompany each serving with a lemon wedge and a small dish of dipping sauce.

    To Serve: 2
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Mushrooms
    Main Ingredient » Nuts » Ginkgo
    Dish » Appetizers

     





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