Chicken coconut steamed in wrapped paper

Time: 30 minutes
For 4 persons

1 pd of breast chicken
7 oz of edible podded peas or sugar snap peas
5 oz of portobello mushrooms ( optionnal)
2 branchs of scallion
Half lime
3 branchs of fresh cilantro
1 tsp of sugar
1 tsp of curry
1 tsp of crush red pepper ( optionnal )
1 tbsp of nuoc-nam or fish sauce
10 fl oz of coconut milk


















1) Chopped finely the cilantro, scallion, and cut the chicken into large pieces.
2) Marinate the cilantro, scallion, chicken, half lime juice and zest, nuoc-nam, curry and sugar in the coconut milk for 10 minutes.


3) Blanch the peas in boiling water for 2 minutes ( if you like them crunchy, if not, boiled for 3 more minutes). Chop and pan the mushrooms in a tsp of olive oil as you see below . Tu comprends?
And leave on the side for the moment.


















5) Pour some of your marinade in a parchment paper ( you' re supposed to make 2 like that! ).
Then add the mushrooms and peas on top.


















6) Steamed for 12 minutes ( if you don't have any steamer or steam basket like i use, you can go get one in chinatown for 3 dollars, otherwise, it works also with a regular pan)