Preparation:
remove skin and bones from chicken split in half, place between sheets of plastic wrap, and pound to flatten fairly thin combine minced scallions, water, salt, and ground ginger-mix to a paste spread onto chicken breasts place each breast onto a small sheet of foil cover each breast with another sheet of foil place into a bamboo steamer place steamer over boiling water and steam for 30 minutes combine cornstarch and stock-mix well combine stock mixture with remaining ingredients in a saucepan, over a medium flame heat and stir until thickened remove from heat remove foil packets to a serving platter split open and pour sauce over chicken serve hot |
