Chinese Chicken Parcels
November 06th, 2014 19 Comments

Chinese Chicken Parcels

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Chinese Chicken Parcels - easy and healthy chicken with soy sauce, ginger and garlic. Wrap the chicken with aluminum foil, bake and serve with rice | rasamalaysia.comPrint

Chinese Chicken Parcels Recipe

Serves 4 | Prep Time: 10 minutes | Bake Time: 15-17 minutes


1 1/2 pounds boneless and skinless chicken tenders, breasts, or thighs
Pinch of salt
3 dashes white pepper
1/4 cup chopped cilantro or scallion, for garnish (optional)


3 tablespoons light soy sauce
1 tablespoon honey or sugar
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and cut into thin strips
2 red chilies, seeded and finely chopped
4 star anise, optional
1/2 teaspoon sesame oil


Lightly season the chicken with salt and white pepper. Combine all the ingredients for the Marinade and marinate the chicken for 15-30 minutes.

Preheat the oven to 400°F. Cut out four pieces of 12″x12″ aluminum foil. Divide the chicken into 4 equal portions and transfer each portion to individual aluminum foil. Seal the edges of the foil tightly to form a parcel. Make sure there is no leakage from the sides of the parcels.

Transfer all the parcels on to the oven and bake for 15-17 minutes or until the chicken is cooked. Remove the chicken parcels from the oven and let the parcels cool for 5 minutes.

Garnish the chicken with the chopped cilantro or scallion and serve with warm steamed rice.

Cook’s Notes:

If you prefer, you can also use boneless and skinless chicken breast or thighs. Score each the meat a few times with a knife before marinating.

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19 comments... read them below or add one

  1. Suja Md says:

    Wow!! the dish looks very light like a salad. I may found silly but always confused with the different soya sauces available in the market. Which soya sauce should i opt for this recipe, light, dark or regular soya sauce?

  2. Margot Lopez says:

    How can I register in order to print out your recipes?

  3. Jena says:

    Do you cook the chicken in the marinade, or discard it?

    I made your Hoisin Chicken the other night for grand kids — we all loved it!

  4. Susan Ann Borden via Facebook says:

    I made these for dinner but added sime baby shitakes there are no leftovers. The kids loved them :-)

  5. Susan Ann Borden Wow, you were really fast. Glad that the kids love the recipe.

  6. sonia says:

    Hi There,
    I love all ur dishes and this is looking so good with all the lovely pictures and write up as well.
    Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

  7. Jena says:

    I made this last night with basa fillets and scallops — fantastic!!! Thanks for another great recipe. :)

  8. manas chakarphat says:

    Your Rasa Malaysia menu looking very alluring…to taste the foods

  9. kim says:

    Hi there, I love your website and most of the dishes. Just make this dish 2 days ago and thanks to the suggestion from Jena as well, I make it with my favourite fish Mangrove Jack and it taste fantastic! Thank you for sharing your recipe.

  10. Marjorie S. says:

    I would love to make this, but I can’t get whole star anise. I do have the powdered form. Is it possible to substitute a small amount of powder for the whole? Obviously it won’t be as delicious, but I have all the other ingredients :-)

  11. Dorach says:

    When I 1st saw this recipe, I thought ‘Mehh, can’t be that nice’ but I was so wrong. Was curious enough to try it out and the chicken turned out really yummy & juicy! Yet so easy :-)

  12. Pingback:Which red chilies to use in recipe? - City-Data Forum

  13. trailrider226 says:

    This is the first recipe that I’ve tried on Rasa Malaysia. Very tasty! I did not find the whole star anise to overpower the rest of the ingredients.

  14. Ann says:

    Bee, first of all thank you for sharing these wonderful recipes. I was wondering whether this dish could be used as a freezer meal. Would that be possible to freeze the parcels to bake at a later date?

    Actually, I would find very helpful if there were some info on how to freeze some (if not all) of your recipes. They are all so good and it would be nice to stock up the freezer for when there is no time to cook from scratch. Thank you again.

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