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Chicken and choy sum parcels
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
"Seal in Asian flavors with juicy, fragrant chicken in baked parcels."
Ingredients:
  • 150g fresh rice vermicelli noodles
  • 4 chicken breast fillets
  • 20.00 ml basil and mild chilli stir-fry sauce
  • 1/2 bunch choy sum, leaves chopped, stalks shredded
  • 3cm piece fresh ginger, peeled, cut into thin slices
  • 1 carrot, cut into thin sticks
  • 84.15 gm salt reduced chicken style liquid stock
  • 1 lime, quartered, to serve
Instructions:
  • Preheat your oven to a toasty 180°C. Boil those noodles in a saucepan for a quick 2 to 3 minutes. Drain them. Get 4 sheets of baking paper ready to wrap up your fillets perfectly.
  • Arrange a portion of noodles at one end of each sheet of baking paper. Layer each portion with a chicken fillet, stir-fry sauce, and choy sum leaves.
  • Layer the ginger, carrot, and choy sum stalks on top of the chicken. Drizzle 1 tablespoon of stock over each stack. Wrap the filling in baking paper to enclose it. Place on a baking tray and bake for 15-20 minutes.
  • Garnish with a fresh lime wedge before serving.

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