Ginger Chicken en Papillote is cooked in a parchment paper pouch so the breasts come out moist and flavourful! You will want to make them again and again!Take Me to the Recipe!
You can use foil if you don’t have parchment paper. In French cuisine they call this ‘en papillote’ and in Italian it is ‘al cartoccio’. It just means to cook it in a pouch which sort of steams the chicken and locks in all the flavours it is cooked with.
These breasts are so full of flavour with all the Asian elements -rice wine, oyster sauce, fresh ginger.
I think I got the recipe from an Eating Well magazine years ago when they were hardcopy. There is a website EatingWell but I am not sure if it is the same magazine. In any case I could not find this exact recipe on line anywhere.
I have always served it with this delicious Cinnamon Fried Rice. This rice dish is also very aromatic with a nod toward Indian cuisine. They go together very well so I call it fusion cooking!
I also served these vegetables in a Super Simple Stir Fry because I didn’t want the vegetables to compete with the bold flavours already in the chicken and rices dishes.
One thing to watch for in the Ginger Chicken en Papillote recipe is that the fresh ginger root should be finely julienned. If it is too coarse it will be tough and quite hot.
Be sure to wrap the chicken so the pouch is sealed. There should be no gaps that would allow the steam or juices to escape. My package below has the long side not tucked under. It was sealed because it was the 2nd layer of parchment overlapping the top. But – I was careful with the others to have that long edge on the underside of the breast packet.
The directions often say to allow each diner to open their pouch at the table. I find this messy. There can be liquid that accumulates in the pouch. It serves as a pan juice but it may not be the quantity you want on your plate. Then you have the paper waste to deal with.
So – I am not going for that. I open the pouches and transfer the meat to a serving dish along with the juices. Then people can determine how much ‘jus’ they want on their plate and there is no unsightly paper or foil to deal with at the table.
Believe me… I thought for a long time how I could make this look fun and attractive.. tie with ribbon? Origami pouch? But I kept coming back to the 2 issues of juice and waste. So.. I had to dispense with the diner surprise concept.
Besides – this dish is so delicious it doesn’t need any amping up presentation-wise.