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Chicken with soy, ginger and star anise en papillote

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telegraph.co.uk

You could be forgiven for wondering what the point of cooking en papillote (in which food is enclosed in a paper parcel), actually is.

It is visually impressive – the paper can end up looking aged, like old parchment, because of the toasting it undergoes – and there’s a bit of theatre as the parcel is opened and a rush of good smells fills the air.

But these are superficial advantages. The taste is the thing. What you end up with is a dish much more than the sum of its parts.

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