This recipe creates a mild chicken dish, with a poached style. Its quite nice though …
Baked Asian Chicken
2 chicken breast fillets
1 tablespoon finely sliced or minced ginger
1 eschalots, finely sliced (can substitute white onions or shallots)
1 tablespoon soy sauce
½ tablespoon Chinese rice wine
1 teaspoon sesame oil
Slice each chicken breast in half so that you have two thin fillets. Lay out a square of foil for each fillet (enough to enclose the chicken). Place one thin fillet on foil and top with ginger and eschalot. Place other filet over the top. Gather edges of foil and pour over combined sauces. Close parcels tightly and bake on a tray at 400F/200C for 20 mins. Open foil and bake a further 10 mins.
