| 1 | Paper cut eight 8 inch squares of parchment paper. |
| 2 | Ingredients cut chicken into thin, narrow strips, about 3 inches long. |
| 3 | Combine soy sauce, ginger juice and sugar in large bowl; stir in chicken, let stand 30 minutes. |
| 4 | Meanwhile, pour boiling water over bean sprouts; let stand one minute. |
| 5 | Drain; cool under cold water and drain well. |
| 6 | Thoroughly toss chicken mixture with bean sprouts, green onions and walnuts. |
| 7 | Place about ?cupful of chicken mixture in center of each parchment square. |
| 8 | Fold bottom point of parchment over filling; crease just below filling and fold point over and under filling. |
| 9 | Fold side points over filling, overlapping slightly. |
| 10 | Crease paper to hold folds. |
| 11 | Fold remaining corner down so point extends below bottom of bundle; tuck this point between folded sides. |
| 12 | Crease paper to hold folds. |
| 13 | Repeat with remaining parchment squares. |
| 14 | (ends up looking like small envelope, with flap tucked under bundle) place bundles seam side down, in single layer on steamer rack. |
| 15 | Set rack in large pot or wok of boiling water. |
| 16 | (do not let water level reach the bundles) cover and steam about 7 minutes or until chicken is tender. |
| 17 | Serve immediately *peel fresh ginger root, then squeeze through garlic press. |
| 18 | == courtesy of dale & gail shipp, columbia md. |
| 19 | == ... |
| 20 | Shipwrecked on hesperus in maryland. |
| 21 | 15:35:39 10 feb 94 --- blue wave/max v2.12 * |
