Chicken San Choy Bow
30 Jan 2024
INGREDIENTS
SAUCE
- 1 1/4 tsp cornflour / cornstarch 3 tbsp water, separated
- 1 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp oyster sauce 1 tsp sesame oil
- 2 tbsp Chinese cooking wine (or Mirin or dry sherry) 1
- tsp white sugar (optional)
FILLING
- 1 tbsp peanut oil 1 clove large garlic, minced
- 1/2 tsp ginger, minced
- 300g Lowan Park chicken mince
- 1/2 onion, finely chopped
- 1 small carrot, finely chopped
- 100g canned water chestnuts, drained and finely chopped
- 5 baby corn, canned or fresh, finely chopped
- 5 mushrooms, finely chopped (shiitake is best)
SERVING
- 8 leaves large or 16 – 20 small lettuce cups, preferably soft
- Crushed peanuts
- Finely sliced scallions / shallots,
- Coriander
METHOD
- Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion. Cook for 1 minute then add chicken. Cook chicken until it turns white.
- Add all the vegetables. Cook for 2 minutes until the carrot is softened and chicken is cooked through.
- Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.
- Transfer filling into serving bowl.
- Lay out lettuce leaves, peanuts and scallions on the side.
- To serve, spoon some filling into a lettuce leaf. Top with peanuts, coriander and scallions, bundle it up and enjoy!