Chinese Chicken Parcels
April 22nd, 2013 18 Comments

Chinese Chicken Parcels

Asian Chicken Parcels

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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
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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18 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.

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