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Asian chicken parcels
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Delicious April 2008 - page 134
| 4 | skinless chicken breasts |
| 1/3 cup | light soy sauce |
| 1/3 cup | chicken stock |
| 2 tablespoon | honey |
| 3 | garlic cloves, thinly sliced |
| 3 small | red chillies, seeds removed, finely chopped |
| 3cm piece | ginger, peeled, cut into very thin matchsticks |
| 4 | star anise |
| 1 bunch | baby bok choy |
| steamed rice to serve |
Preheat the oven to 200 degree celcius. Lay four 30cm squares of foil on 2 baking trays. Top each piece of foil with a square of baking paper the same size.
Score each chicken breast several times with a knife, then divide among the paper squares. Scrunch the foil and baking paper up around the chicken slightly to form a curved shape that can hold the sauce.
Warm the soy sauce, honey, garlic, chilli, ginger and star anise together in a pan over medium-low heat, stirring until the honey has melted. Spoon over the chicken.
Arrange the bok choy on top of chicken. Fold the edges of the foil and paper together to form well-sealed parcels. Bake for 25 minutes or until the chicken is cooked through. Rest for 5 minutes in sealed parcels, then serve with rice. Pour sauce over to make a soupy mix.
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