Main ingredients:
1 skinless chicken breast
A few french beans
A few baby carrots (actually any carrots)
To taste:
garlic
lemon
pepper
salt
butter
thyme
Others:
Alumminium foil
The Way:
Cut french beans into about an inch length (easier to cook). I use baby carrots, so no cutting needed. Score lines onto the chicken breast (easier to cook). Put all three into a large bowl. Add 1 knob of butter, a good pinch of salt and pepper, 1 clove of thinly sliced garlic, some thyme leaves, 1/2 lemon juice, a bit of finely chopped lemon zest (not too much as it will over power the taste), 1/2 cup of white wine and a few drops of cooking oil. Mix them well. Create a leak proof bag using an alumminium foil. Seal the mix into the foil. Use a steel plate to hold the bag (in case there is leakage). Place it into the steamer (wok + water). Make sure it is already steaming hot when you place the alumminium bag into it. (note: it is steam not boil, so the bag + plate should be on a stand above the water NOT in the water). Steam about 10 minutes (depends on the size of the chicken breast). Serve warm.
When I first opened the cooked alumminium bag, the smell was just great. The taste mixed well and the color of orange (carrot), green(french beans), white (chicken) and some yellow (garlic slices) was very inviting.
