World Cuisine

  • 4 shallots, thinly sliced
  • 4 skinless chicken breast fillets, about 150 g (5 oz) each
  • 4 tablespoons dark soy sauce
  • 2 tablespoons kecap manis
  • 4 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
  • shredded spring onion
  • finely diced red chilli

Cut 4 x 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, kecap manis, 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, 180°C (350°F), Gas Mark 4, 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.

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