LCBO Food & Drink Early Summer 2018

SEASONAL  CHERRIES ON TOP

7 Top with a chicken breast and one-quarter of cherries. Drizzle one-quarter of Riesling mixture over chicken. 8 Brush edges of parchment with egg white. Fold parchment over ingredients so edges of parchment meet. Starting at one end, tightly fold over open edges of parchment 2 or 3 times, working around package until it is sealed. Place parchment package on a large rimmed baking sheet. Repeat with remaining parch- ment and ingredients. 9 Bake until a meat thermometer inserted into a chicken breast (pierce it through parchment) registers 160°F (70°C), about 25 minutes. 10  Remove baking sheet from oven. Wearing oven mitts, snip a corner from 1 package and carefully tip juices from package into a small saucepan. Replace package on baking sheet. Repeat with remaining packages. Set packages aside for chicken to rest.

11  Bring juices in saucepan to a boil over me- dium-high heat. Boil until juices have reduced to about ½ cup (125 mL), about 5 minutes. 12  Transfer each package to a warm dinner plate. Cut packages open with scissors, then drizzle reduced juices evenly over each chick- en breast. Garnish with cilantro springs. Serve with steamed rice or rice noodles, discarding lemon grass and star anise at serving time. Serves 4

Nifty parchment parcels trap vibrant Asian seasonings and the flavour of sweet-tart cher- ries, and render the chicken moist and tender. 2 tbsp (30 mL) sesame oil, divided ½ tsp (2 mL) five-spice powder 4 skinless, boneless chicken breasts, about 7 oz (210 g) each Kosher salt and freshly ground black pepper to taste 2 stalks lemon grass, trimmed to 3 inches (8 cm) 2 green onions, finely chopped 2 tbsp (30 mL) finely chopped cilantro 2 cloves garlic, finely chopped 1 inch (2.5 cm) fresh ginger, finely chopped ½ cup (125 mL) Riesling 2 tbsp (30 mL) maple syrup 2 heads baby bok choy, trimmed, cut in half lengthwise, washed and drained 4 whole star anise 1 cup (250 mL) well-drained pitted red tart (sour) cherries 1 egg white Cilantro sprigs for garnish 1 Adjust oven rack to medium-low position and preheat to 400°F (200°C). 2 In a small bowl, whisk together 1 tbsp (15 mL) sesame oil and the five-spice powder. Rub sesame oil mixture all over chicken breasts. Season chicken breasts on both sides with salt and pepper. Set aside on a large plate. 3 Cut 4 pieces of parchment paper, each 15 x 12 inches (38 x 30 cm). Fold each piece in half so 12-inch (30 cm) sides meet. With parchment folded, cut each piece into a rough half- heart shape so when parchment is opened up it resembles a heart. 4 Cut lemon-grass stalks in half lengthwise and bruise with flat side of a large chef’s knife. Set aside. 5 In a small bowl, stir together green onions, chopped cilantro, gar- lic and ginger. In a liquid measure, whisk together Riesling, maple syrup and remaining sesame oil. 6 Nestle 1 opened-up piece of parchment in a shallow bowl (this makes it easier to fill parchment). Put half a bok choy on one-half of parchment. Top with one-quarter of green onion mixture, a piece of lemon grass and a star anise.

WHAT TO SERVE Thirty Bench Riesling VQA VINTAGES ESSENTIALS 24133, $19.95 Louis Jadot Beaujolais-Villages VINTAGES 365924, $17.95

asian chicken-in-a-bag with sour cherries

50  FOOD & DRI NK EARLY SUMMER 2018