Chicken san choy bow

Dinner all wrapped up.

  • 30 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
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
  • 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


Chicken san choy bow
  • 1
    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.

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