Sang choy bow

This is a super-simple, healthy and carb-free dish that's great for summer, and excellent for families and entertaining – everyone can assemble it themselves.

Sang choy bow. Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Watch The Full Episode Here

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"This classic Cantonese dish was one of my favourite meals as the kid of Chinese restaurateurs. Here I've updated it with a Thai flavour profile of fish sauce, lemon grass, ginger, chilli and coriander. When my Dad ran Thai restaurant, I fell in love with larb gai, so it almost feels inevitable that these two dishes should merge."

Ingredients

• 2 tsp cornflour
• 2 limes, juiced
• 2 tbsp fish sauce
• 2 tsp brown sugar
• 2 tbsp peanut, grapeseed or canola oil
• 1 tbsp minced ginger
• 2 garlic cloves, minced
• 1 lemongrass stalk, white part only, finely chopped
• 2 birds eye chillies, seeded and finely chopped
• 500 g free range chicken mince
• 4 red Asian shallots, thinly sliced
• 2 large handfuls chopped mixed herbs (coriander, mint, Vietnamese basil and/or Thai mint)
• 1 iceberg or cos lettuce, leaves separated

To serve

• bean sprouts, crushed roasted peanuts, sliced chilli and lime wedges

Instructions

1. Place the cornflour and 60 ml (¼ cup) water in a bowl and stir until dissolved. Stir in the lime juice, fish sauce and sugar, then set aside.
2. Heat the oil in a wok or large frying pan over high heat. Add the ginger, garlic, lemongrass and chilli and cook until fragrant and golden. Add the mince and breaking up into smaller pieces with a large spoon.
3. When the chicken is almost cooked and turning white, add the sauce and cook until the chicken mince is cooked through and the sauce has thickened.
4. Remove from the heat, stir through shallot and herbs. Serve with lettuce, crushed peanuts, chilli and lime to taste.

 

Photography by Kitti Gould.

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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.

Stream free On Demand

That's A Wrap

Watch The Full Episode Here

G

Watch The Full Episode Here

G

"This classic Cantonese dish was one of my favourite meals as the kid of Chinese restaurateurs. Here I've updated it with a Thai flavour profile of fish sauce, lemon grass, ginger, chilli and coriander. When my Dad ran Thai restaurant, I fell in love with larb gai, so it almost feels inevitable that these two dishes should merge."