Steamed Chicken Packets

1. 1

   With a spoon, scrape gills from underside of mushroom caps and discard; thinly slice mushroom caps.

2. 2

   In small pan, heat oil over medium heat and saute shallots and garlic until shallots are a light golden, about 5 minutes.

3. 3

   Scrape into bowl; set aside.

4. 4

   Steam cabbage leaves, covered, over high heat until pliable, 3 to 5 minutes; let cool.

5. 5

   Cut out any tough stem cores.

6. 6

   Please read steaming tips in description before continuing.

7. 7

   On work surface, overlap 3 leaves, stems at centre, to form a circle; place chicken breast on centre.

8. 8

   In order, top with one-quarter each of shallot mixture, tomatoes, then mushrooms.

9. 9

   Fold leaves over centre to form packet; secure with toothpick.

10. 10

    Repeat with remaining packets.

11. 11

    Place packets in hot steamer; steam, covered, over high heat until chicken is no longer pink in centre and juices run clear, 25 to 30 minutes.

12. 12

    Remove toothpicks before serving.

No additional tips available.