Chicken fillet with ginger and green onions in parchment

Ingredients:

• 8 strips of chicken fillet, about 450 g.
• 5 tbsp. lightly salted soy sauce
• 1 tbsp dark sesame oil
• 2 tsp. rice vinegar
• 2 teaspoons sambal sauce or hot garlic sauce
• 4 green onions, thinly sliced, white parts separated from green parts
• 2 tsp finely grated ginger
• 220 g snow peas, trimmed
• 110 g shiitake mushroom caps, sliced, discard stems (about 12)
• 3 tbsp. frozen brown rice
• 0.5 cup coarsely chopped cilantro
• 2 teaspoons toasted sesame seeds
• Special equipment: parchment paper

Preparation:

1. Position two oven racks in the upper and lower thirds of the oven and preheat the oven to 200°C (400°F). Cut four 40cm (16 in) sheets of parchment paper. Fold each sheet in half and open it like a book. Arrange the parchment sheets on two baking sheets (two on each).
2. Using kitchen shears, trim the tendons attached to the thicker part of the fillet and discard. Sprinkle the chicken with 3/4 teaspoon of salt.
3. In a small bowl, combine the soy sauce, dark sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon of water. Place the peas and mushrooms in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.
4. Place 3/4 cup brown rice on each sheet of parchment paper, folded to one side, and drizzle with 1 tablespoon water. Top with vegetables and two chicken fingers per serving, tucking the vegetables as tightly as possible under the chicken. Drizzle about 2 teaspoons of the soy sauce mixture evenly over each chicken serving. (You should have some sauce left over for drizzling later.)
5. Cover the top with half the parchment, pressing and pleating small folds along the open edge to seal the chicken tightly. Bake until the parchment is puffed, 18 minutes; the chicken is cooked through. Transfer the parcels to plates and let rest for 2 minutes. Carefully remove the parchment, being careful not to burn yourself with steam. Drizzle the chicken and rice with the remaining soy sauce mixture. Top with green onions, cilantro, and sesame seeds.