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!
- Cut the chicken into strips and marinate for 1 hour in the soy sauce, vinegar, sugar and nuoc mam.
- Drain and rinse the chop suey vegetables; wash and mince the chives.
- Peel the ginger and cut into 12 thin slices.
- 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.
- 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.
- 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.
- Serve the packets on a platter and let guests open their own. Serve with white rice.
Photo and collaboration: Suzi Wan - Essential Chinese products available in supermarkets, including chop suey vegetables and condiments
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