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.
Place mushrooms in a small heatproof bowl. Add enough boiling water to cover. Set aside for 30 minutes, until softened. Drain mushrooms and thinly slice.
2
Meanwhile, place lettuce leaves in a large bowl of iced water. Refrigerate for 30 minutes or until crisp.
3
Heat 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.
4
Add 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.
5
Drain lettuce leaves and pat dry. Place on serving plates and fill with chicken mixture. Top with bean sprouts and garlic chives.