Make this easy chicken san choy bow for your next weeknight meal. A full-flavoured chicken mince and shiitake mushroom filling wrapped in crisp lettuce leaves. Yum.
If you prefer we also have a beef version.
Chicken san choy bow
Dinner all wrapped up.
- 30 mins preparation
- 10 mins cooking
- Serves 6
Print
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Ingredients
Chicken san choy bow
- 6 dried shiitake mushrooms
- 12 iceberg lettuce leaves, trimmed
- 1 tablespoon rice bran oil
- 1 onions, finely sliced
- 2 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 500 gram chicken mince
- 2 tablespoon oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
- 1/2 cup bean sprouts
- 2 tablespoon chopped garlic chives
Method
Chicken san choy bow
- 1Place mushrooms in a small heatproof bowl. Add enough boiling water to cover. Set aside for 30 minutes, until softened. Drain mushrooms and thinly slice.
- 2Meanwhile, place lettuce leaves in a large bowl of iced water. Refrigerate for 30 minutes or until crisp.
- 3Heat oil in a wok or large frying pan over medium heat. Cook onion, stirring, until fragrant. Add chicken and increase heat to high. Cook, stirring with a wooden spoon, to break up any lumps, for 5 minutes, until browned.
- 4Add mushrooms, soy sauce, oyster sauce, sesame oil and 1/4 cup water. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until slightly thickened.
- 5Drain lettuce leaves and pat dry. Place on serving plates and fill with chicken mixture. Top with bean sprouts and garlic chives.
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