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1
Flatten the chicken breasts between sheets of wax paper until they are slightly less than 1/4 inch thick, arrange them skin side down, and halve them lengthwise.
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2
With the cut side of the breast facing you arrange 1 of the scallions parallel to the cut side, flank the section with a line of the red pepper slices, and beginning with the cut side roll up the chicken.
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3
Trim the ends of the scallion and transfer the cylinder seam side down to a large baking dish.
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4
Make 7 more cylinders in the same manner.
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5
In a small bowl combine the soy sauce, the vinegar, and the sugar and stir the marinade until the sugar is dissolved.
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6
Pour the marinade over the cylinders, turn the cylinders carefully to coat them with it, and let them marinate for 20 minutes.
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7
Remove the cylinders, 1 at a time, from the marinade and wrap each one securely in Saran Wrap.
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8
(The cylinders may be made up to 1 day ahead and kept wrapped in the plastic wrap and chilled.)
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9
In a kettle steam the cylinders on a rack set over boiling water, covered for 5 minutes, oruntil they are firm to the touch, let them cool, and chill them for at least 2 hours or overnight.
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10
Peel off the plastic wrap trim the ends diagonally and cut the cylinders diagonally into 1-inch pieces.
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11
Turn the cylinders cut side up and arrange them decoratively on platter.
