Chicken san choy bau

Chicken san choy bau

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

For an even easier version of this Chinese classic, you could use a store-bought barbecued chicken.

I find a microplane grater is indispensable for getting garlic and ginger really fine and lump-free. You can find them in most good homeware stores and specialty food stores.

Ingredients

Quantity Ingredient
1/2 tablespoon sunflower or vegetable oil
1 tablespoon sesame oil
1 garlic clove, finely grated
1 small knob ginger, peeled and finely grated
1/4 small red chilli, finely chopped, (omit seeds if cooking for kids)
2 spring onions, finely chopped
220g chicken mince or cooked barbecued chicken, shredded
6 canned water chestnuts, chopped
1/2 tablespoon light soy sauce
4 iceberg lettuce leaves, chilled

Method

  1. Heat both the oils in a frying pan over a medium heat. Add the garlic, ginger, chilli and spring onions and fry for about a minute. Add the chicken mince and cook, stirring, until it loses its pink colour. If using cooked chook, simply heat it through. Stir in the water chestnuts and soy sauce, and cook briefly. Spoon into the chilled lettuce cups and serve straight away.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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