How to Cook

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Recipe

Chicken San Choy Bau

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Ingredients
  • 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
Methods
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1

Put lettuce cups in iced water and set aside for a few minutes

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2

Wash well and set aside to drain while cooking

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3

Heat the olive oil in a frying pan or wok over high heat.

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4

Add onion, carrot and garlic stirring frequently till softened and lightly browned.

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5

Add ginger and shallots and continue to stir.

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6

Add chicken, breaking up with a wooden spoon or fork to ensure that it cooks evenly

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7

Add a little more oil to the pan if chicken is sticking

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8

Once the chicken has browned, add the Chinese rice wine

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9

Scrape the bottom of the pan to lift the caramelised flavours

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10

Fold in chopped water chestnuts and bamboo shoots.

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11

Continue to stir. If mixture begins to stick, turn the heat down to medium.

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12

Add the soy sauce (or tamari) and honey (or rice malt syrup if using) and stir

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13

If sauce looks too dry, then add a splash of chicken stock

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14

Taste and season with salt and pepper if required.

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15

Stir through the coriander

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16

Divide the chicken mixture evenly between lettuce cups

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17

Top with dark green slices of the remaining spring onion

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18

Sprinkle with sesame seeds

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19

Serves 4

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