4 skinless, boneless chicken breasts (about 1½ pounds)
4 large scallions
½ cup soy sauce
¼ cup sugar
2 Tbsp. Chinese rice wine or dry sherry
1 clove garlic, minced
½ tsp. Chinese five-spice powder
1. Rinse the chicken under cold running water, then drain and blot dry with paper towels. Trim scallions and cut each into four two-inch sections.
2. Combine soy sauce, sugar, rice wine, garlic, and five-spice powder in a heavy saucepan; bring to a boil over medium heat. Continue boiling until thick and syrupy, about five minutes. Transfer mixture to a bowl and let cool to room temperature. Add chicken pieces, toss to coat, cover, and let marinate in the refrigerator for two to four hours.
3. Preheat grill to high.
4. Cut 16 six-inch squares of aluminum foil. Place a piece of foil, shiny side down, on your work surface. Drain chicken, reserving marinade, and place one piece, along with a piece of scallion, in the center of each foil square. Spoon a little marinade on top of each chicken breast, then wrap by crinkling the foil together rather than folding it neatly.
5. When ready to cook, arrange bundles on hot grate and grill, turning with tongs, until chicken is cooked through, four to eight minutes. To test for doneness, unwrap one bundle. The chicken should feel firm and hot to the touch. Much of the fun of eating this dish is the surprise that comes with unwrapping the foil, but warn your guests to open their bundles carefully; the chicken will be very steamy and hot.
