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Chinese Chicken Parcels http://rasamalaysia.com/chinese-chicken-parcels/
April 22nd, 2013 19 Comments

Chinese Chicken Parcels

Chinese Chicken Parcels
Chinese Chicken Parcels pictures (1 of 5)

On lazy days when I don’t want to fire up my wok and make a traditional Chinese stir-fry or wok cooking, I always make use of my oven to prepare easy and breezy meals. One of my favorite things to make is Chinese chicken parcels, marinated and wrapped with aluminum foil and baked in the oven.

The end results are always so tempting and mouthwatering: the aroma as soon as you unwrap the foil, the juicy and tender chicken meat, and the exotic smell of the star anise. Fresh off the oven and after the parcels cool off, I usually shred the chicken into pieces, and eat with fresh steamed rice. The juice from the chicken parcel is so good with rice, and the chicken makes every mouthful of the rice oh-so-yummy. As I am writing this post, the thought of the chicken parcel is enough to set my stomach rumbling…

Asian Chicken Parcels

If you are not familiar with star anise, it’s a spice shaped like a star, with a flavor that closely resemble anise. It’s a very important spice in many Chinese recipes, and you can get them easily in any spice aisle now. Make sure that you buy the whole star anise, and not the star anise powder, as they are commonly used in whole instead of powder form. If you think the aroma of the star anise is a little overwhelming for your taste, feel free to cut down the quantity used. Have fun cooking this Chinese chicken parcels recipe and enjoy the meal!

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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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