Baked Asian-Style Chicken on Beans

Put in for asian forum tag games. chinese rice wine (shaohsing) is available from Asian food shops and selected supermarkets. Substitute dry sherry if not available

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 (180 g)  skinless chicken breast fillets, trimmed of excess fat
• 3  cm  piece gingerroot, thinly sliced (or peeled with a vegetable peeler to make thin slices)
• 2  shallots, thinly sliced
• 2  tablespoons low sodium soy sauce
• 1  tablespoon  chinese rice wine (shaohsing)
• 2  teaspoons  sesame oil
• 400  g green beans, trimmed

Directions

1. Preheat the oven to 200°C.
2. Halve each breast through the centre to make 2 thin fillets. Lay out 4 squares of foil large enough to enclose chicken, then place one thin fillet on each. Sprinkle with half the ginger and eschalot. Top with remaining fillets, then remaining ginger and eschalot. Gather in edges of foil, then pour over soy sauce, wine and sesame oil. Close parcels tightly and bake on a tray in oven for 20 minutes. Open foil and bake for a further 10 minutes.
3. Meanwhile, steam beans, covered, over boiling water for 3-4 minutes until just tender. Serve chicken on the beans with the juices poured over top.