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Ingredients
- 2 chicken breasts
- 4 scallions
- 1/4 cup soy sauce
- 2 tbso rice wine vinegar
Preparation
Step 1
2 SKINNED BONED CHICKEN BREASTS, HALVED, FLATTENED TO
1/8”
4 SCALLIONS, PLACED ON CENTER OF EACH CHICKEN PIECE AND
TIED
MIX ¼ CUP SOY SAUCE, AND 2TBSP RICE WINE VINEGAR. COAT, COVER, CHILL, ANT TURN FOR 2 HOURS
DRAIN AND RESERVE MARINADE.
STEAM CHICKEN OVER BOILING WATER FOR 6 MINUTES.
ADD 2 TBSP WATER TO MARINADE, HEAT TO BOILING, SIMMER FOR 1 MINUTE. COOL TO ROOM TEMP.
RETURN CHICKEN TO MARINADE. CHILL IN REFRIDGERATOR FOR 1 HOUR. REMOVE STRINGS AND SLICE INTO CROSSWISE SLICES