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Chicken San Choy Bow

30 Jan 2024




  • 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)


  • 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)


  • 8 leaves large or 16 – 20 small lettuce cups, preferably soft
  • Crushed peanuts
  • Finely sliced scallions / shallots,
  • Coriander


  1. Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.
  2. 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.
  3. Add all the vegetables. Cook for 2 minutes until the carrot is softened and chicken is cooked through.
  4. Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.
  5. Transfer filling into serving bowl.
  6. Lay out lettuce leaves, peanuts and scallions on the side.
  7. To serve, spoon some filling into a lettuce leaf. Top with peanuts, coriander and scallions, bundle it up and enjoy!
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