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Chicken and choy sum parcels

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 150g fresh rice vermicelli noodles
  • 4 chicken breast fillets
  • 1 tablespoon 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
  • 1/3 cup Massel salt reduced chicken style liquid stock
  • 1 lime, quartered, to serve


  • 1
    Preheat oven to 180°C. Cook noodles in saucepan of boiling water for 2 to 3 minutes. Drain. Cut 4 pieces of baking paper large enough to enclose fillets.
  • 2
    Place one-quarter of noodles near one end of each piece of baking paper. Top each noodle stack with a chicken fillet, stir-fry sauce and choy sum leaves.
  • 3
    Combine ginger, carrot and choy sum stalks, then layer on chicken. Drizzle 1 tablespoon stock over each stack. Wrap baking paper over to enclose filling. Place on baking tray and cook for 15 to 20 minutes.
  • 4
    Serve with a wedge of lime.

Source: taste.com.au


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