Prep. time: 40 minutes
Marinating time: 1 hour
Cooking time: 15 minutes

*Mixed chop suey or stir-fry vegetables are available frozen or in cans. But of course you can make this recipe with fresh products: red and green peppers, carrots, bamboo shoots, black mushrooms, etc.

This dish is full of flavor surprises: the vegetables, cooked in the wok, keep their fresh crunch. Since the preparation time is a bit long, you can make the packets a day ahead and refrigerate them overnight. The extra marinating time will only make them better!

1. Cut the chicken into strips and marinate for 1 hour in the soy sauce, vinegar, sugar and nuoc mam.
2. Drain and rinse the chop suey vegetables; wash and mince the chives.
3. Peel the ginger and cut into 12 thin slices. 
4. Take a sheet of parchement paper with one corner facing you and bend the corner up. In the center place 3 cilantro leaves, a few vegetables, 3 chicken strips, a sprinkling of chives, a slice of ginger and then more cilantro. 
5. Fold the corner facing you over the ingredients, the fold in the two sides; fold the packet in half, leaving the upper edge open. Finally, tuck the flap in to close the packet. Repeat with the other packets. 
6. Over high heat, heat the oil in a wok; once the oil begins to smoke, add half the packets and fry for 3 minutes. Remove them with a skimmer and drain well. Fry the rest. 

Presentation

1. Serve the packets on a platter and let guests open their own. Serve with white rice. 

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Photo and collaboration: Suzi Wan - Essential Chinese products available in supermarkets, including chop suey vegetables and condiments