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
- Place lettuce cups in iced water and set aside for a few minutes
- Wash well and set aside to drain while cooking
- Heat the olive oil in a frying pan or wok over high heat.
- Add onion, carrot and garlic stirring frequently till softened and lightly browned.
- Add ginger and shallots and continue to stir.
- Add chicken, breaking up with a wooden spoon or fork to ensure that it cooks evenly
- Add a little more oil to the pan if chicken is sticking
- Once the chicken has browned, add the Chinese rice wine
- Scrape the bottom of the pan to lift the caramelised flavours
- Fold in chopped water chestnuts and bamboo shoots.
- Continue to stir. If mixture begins to stick, turn the heat down to medium.
- Add the soy sauce (or tamari) and honey (or rice malt syrup if using) and stir
- If sauce looks too dry, then add a splash of chicken stock
- Taste and season with salt and pepper if required.
- Stir through the coriander
- Divide the chicken mixture evenly between lettuce cups
- Top with dark green slices of the remaining spring onion
- Sprinkle with sesame seeds
- Serves 4
Note: you can add 100g of fresh bean sprouts if you would like more vegetables