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Polynesian Foil Wrapped Chicken | Let's Cook!


Last updated 7/16/2021 at 10:56am

Illustration by Terry the Travelsketcher

This recipe came from the Coral Reef Restaurant that was in Sacramento, Calif. It was my favorite place to eat as a child. Even though they are no longer around, I still enjoy eating the Polynesian foil-wrapped chicken at home.

Serves 6 


• 4 large boneless skinless chicken breasts uncooked

• 3 scallions cut into 1 inch pieces

• 2 slices of fresh ginger root finely chopped

• 1/2 can of water chestnuts finely chopped

• 1 tablespoon dry sherry

• 2 tablespoon soy sauce

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• Sesame oil

• 20 foil squares 5x5


Cut chicken breasts into 1/8-inch cubes, scallions and set aside.

Combine ginger, sherry, 1 tablespoon soy sauce, salt and sugar in a bowl. Add chicken and water chestnuts to the mixture and marinade in the refrigerator for 20 minutes.

Meanwhile, prepare the foil. Place one drop of sesame oil and 1 drop of soy sauce onto each piece of foil. Place 3-4 pieces of chicken in the center of the foil. Fold foil in half to a triangle. Fold up two open sides to seal and crimp.

In a steaming basket lay a single layer of the foil pouches in the steamer. Cook for 5-8 minutes until juices seep out of the foil packs. Serve in the bamboo steamer set on a plate. Stack the foil triangles in a spiral on top of each other. Serve and enjoy!

– Culinary Immigration Cooking School, Marysville

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