Chicken san choy bow

Deliciously flavoured chicken mince wrapped in crisp lettuce leaves and eaten with your hands.

Chicken san choy bow Credit: Sharyn Cairns

• serves

  6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 large iceberg lettuce
• 2 tsp vegetable oil
• 3 green onions (scallions), finely sliced 
• 2 tsp grated fresh ginger
• 500 g chicken mince
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 230 g can water chestnuts, drained, chopped
• 2 tbsp chopped coriander leaves

Instructions

Select six lettuce leaves and trim if necessary with scissors to make large cups. Place in a large bowl filled with iced water to crispen.

Heat oil in a wok on high. Stir-fry green onion and ginger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl and stir through coriander.

Arrange lettuce cups on a platter. Spoon a little chicken mixture into each leaf and serve.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.