This is another Low G-L recipe from Patrick Holford.
Cooking en papillote (essentially, steaming the food in its own juices in a parcel of baking parchment) is a very gentle way if cooking and preserves the flavours.
It is a very simple and cheap recipe yet it feels fresh and light on the tongue, with a beautiful light flavour.
I serve this with a 45g portion of Brown basmati rice.
You can use mangetout or sugarsnap peas instead of the baby corn or bean sprouts. Or combine them in a smaller portion of each according to your taste.
2 chicken breasts, trimmed of fat and skin
2 handfuls of bean sprouts
2 handfuls of baby corn
2 tsp mild red chilli, deseeded and finely chopped
2 cloves if garlic, crushed
2 tsp fresh root ginger, peeled and finely chopped. (Tip: the easiest way to Perl ginger is to use the edge if a teaspoon to scrape the skin off)
1 tbsp coriander, finely chopped
2 tbsp olive oil
1 tbsp tamari (wheat free soy sauce, or use soy sauce)
2 tsp lemon juice
1 Pre heat the oven to 190C/375F/Gas mark 5.
2 Cut a large square of baking paper (big enough to fold in half, diagonally, over the chicken breasts and seal up the edges to make a triangular-shaped parcel) and place on a baking sheet.
3 Mix the chicken, bean sprouts and baby corn together with all the rest if the ingredients.
4 Place in the middle of the square of paper and fold in half on the diagonal, point to point, to make a triangle. Starting at one end, make small overlapping folds around tbd edge, working tour way round to seal the parcel (you can secure the last fold with a paper clip if you like, or just fold it underneath).
5 Bake for 25 minutes. Open the parcel with care, as you’ll want to retain the cooking liquid – this is a delicious sauce or dressing on noodles or rice – and dish out onto two plates.
Enjoy this meal over a good Saturday night TV