chicken sweet chilli parcels

Preparation time 15 minutes Cooking time 20-25 minutes 4 shallots, thinly sliced 4 skinless chicken breast fillets, about 150g each 4 tablespoons dark soy sauce 2 tablespoons tablespoons sweet chilli sauce 4 tablespoons Shaoxing rice wine thumb-sized- piece of fresh root ginger, peeled and cut into fine shreds 2 garlic cloves, finely chopped 4 star anise To garnish shredded spring onion finely diced red chilli Cut 30cm(12 inch) squares of foil. Place a sliced shallot and a chicken breast in the centre of each foil square. Bring the sides of each square up around the chicken to form ‘cups’.

Mix together the soy sauce, sweet chilli sauce and rice wine in a small bowl, then divide between the parcels. Add the ginger, garlic and star anise to each parcel and fold the edges together to seal and form parcels.

Place the parcels on a baking sheet and bake in a preheated oven, 180C(350F), for 20-25 minutes, or until the chicken is cooked through, opening one of the parcels and checking that the juices run clear when the thickest part of the meat is pierced with a knife.

Serve the chicken thickly sliced, garnished with shredded spring onion and red chilli, with noodles.

For steamed cod& black bean parcels, follow the recipe for Chicken& Sweet Chilli Parcels, replacing the chicken with 4 thick skinless cod fillets and using 4 tablespoons black bean sauce instead of the sweet chilli sauce. Assemble the parcels as for Chicken Sweet Chilli Parcels and bake in the oven for 12-15 minutes, or until the fish is cooked through, opening one of the parcels and checking that the flesh is opaque in the centre and just flaking.

qingquang

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