Chicken San Choy Bau

8-12 baby Coz lettuce leaves (cups)
2 tablesp olive oil
2 brown onions diced
1 carrot diced
3 spring onions thinly sliced (save a little green for garnishing)
3 garlic cloves very finely diced or grated
500gms minced chicken
2 tablesp Chinese rice wine (or Shao Xing cooking wine)
225gms water chestnuts( available in supermarkets or Asian grocery ) drained and diced
230gns sliced bamboo shoots(available in supermarkets or Asian grocery) drained and diced
1/4 cup soy sauce or tamari
2 tablesp honey or rice malt syrup
2 tablesp picked coriander leaves

1 tablesp chopped parsley leaves
2 teasp sesame seeds or 2 tablesp roasted chopped cashews to garnish

1 red chilli finely sliced to garnish


  1. Place lettuce cups in iced water and set aside for a few minutes
  2. Wash well and set aside to drain while cooking
  3. Heat the olive oil in a frying pan or wok over high heat.
  4. Add onion, carrot and garlic stirring frequently till softened and lightly browned.
  5. Add ginger and shallots and continue to stir.
  6. Add chicken, breaking up with a wooden spoon or fork to ensure that it cooks evenly
  7. Add a little more oil to the pan if chicken is sticking
  8. Once the chicken has browned, add the Chinese rice wine
  9. Scrape the bottom of the pan to lift the caramelised flavours
  10. Fold in chopped water chestnuts and bamboo shoots.
  11. Continue to stir. If mixture begins to stick, turn the heat down to medium.
  12. Add the soy sauce (or tamari) and honey (or rice malt syrup if using) and stir
  13. If sauce looks too dry, then add a splash of chicken stock
  14. Taste and season with salt and pepper if required.
  15. Stir through the coriander
  16. Divide the chicken mixture evenly between lettuce cups
  17. Top with dark green slices of the remaining spring onion
  18. Sprinkle with sesame seeds
  19. Serves 4

Note: you can add 100g of fresh bean sprouts if you would like more vegetables