Spiced Chicken Parcels

This is excellent picnic food.


  • 1 tbsp coarsely ground black pepper
  • 1 tsp ground Szechuan peppercorns (optional)
  • 2 tsp grated fresh root ginger
  • 2 tsp clear honey
  • 2 tsp toasted sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp rice wine or dry amontillado sherry
  • 1 tbsp rice vinegar or sherry vinegar
  • 12 free-range chicken wings, thighs or drumsticks


Mix all the ingredients, except the chicken, together to make a marinade. Place the chicken in a large bowl and pour the marinade over. Stir well to make sure each piece is coated. Cover, refrigerate, and leave for 2–3 hours, or overnight if this is convenient.

Take 12 roasting bags or squares of foil or baking parchment, cut to the right size, place a chicken piece on each, and wrap the chicken up carefully, so that the juices will not leak out. Place the parcels on a baking sheet, and bake in a preheated oven at 200 °C / 400 °F / Mark 6 for 30–40 minutes. Remove from the oven, allow to cool, and do not open the parcels until you are ready to eat them. If you chill them in an ice-pack before serving, a delicious, dark, clear jelly will have formed around the chicken.