Steamed chicken packs

Name: Steamed chicken packs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 double chicken fillets (approx. 960 g); 1 Lime; 1 TEASPOON black peppercorns; 2-3 TABLESPOONS Soy sauce; 1/2 TEASPOON Sambal Oelek; 7-10 Tbsp China Spice Preparation; 2 (approx. 500 g; leek) Rocks Leek; 7-10 Tbsp Salt; 8 discs (approx. 40 g) Bacon; 8 Lemon leaves (from the Asia shop); 1 small steaming unit; 7-10 Tbsp Bast

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 double chicken fillets (approx. 960 g)
1 Lime
1 TEASPOON black peppercorns
2-3 TABLESPOONS Soy sauce
1/2 TEASPOON Sambal Oelek
7-10 Tbsp China Spice Preparation
2 (approx. 500 g; leek) Rocks Leek
7-10 Tbsp Salt
8 discs (approx. 40 g) Bacon
8 Lemon leaves (from the Asia shop)
1 small steaming unit
7-10 Tbsp Bast

Directions

1
Cut the fillets in half. Cut off the loose fillet strips on the underside (use otherwise). Wash the meat, dab dry. Wash the lime with hot water, grate the peel. Squeeze lime.
2
Pepper roughly crushed. Mix lime juice and zest, soy sauce, sambal oelek and Chinese spice. Turn the chicken fillets in it. Cover and marinate for about 2 hours. Clean and wash the leek, cut 100 g leek into finer strips, the rest into coarse strips.
3
Steam coarse leek for about 5 minutes in 1/2 litre salt water, drain. Pre-cook fine strips for 1-2 minutes, drain. Set leek water aside. Place fine strips of vegetables crosswise in the middle of the fillets, roll up.
4
Wrap a slice of bacon around each packet, place a lemon leaf on top. Tie with bast to form packets. Put leek on the steamer tray, place parcel on top. Bring the vegetable water to the boil, place the steamer inside.
5
Cover and cook in hot steam for about 15 minutes. Carefully lift out. A sour-hot sauce tastes good with it.