Amanda & Friends' Cookbook Category Cook Back Next
 

San Choy Bao

Cook: Amanda Penrose

250g chicken mince
4 round firm lettuce leaves
1 tsp minced ginger
Hoi-sin sauce and Soy sauce OR
Honey soy sauce
Vegetable oil (peanut oil is yummy)
Chopped finely: carrot,
Celery,
Green capsicum and
A handful of water chestnuts
Optional: a splash of white wine
Crispy noodles

Heat up oil in a pan (preferably a wok) and add onion (or spring onion or shallots) and garlic. Stir for a few minutes. Add minced chicken and veg for about 5 minutes until starting to go brown.

Then add chopped water chestnuts, sesame oil, honey soy, and some white wine (just a splash) and cook for a further 2 minutes.

To eat - wrap leaves around mixture and use your hands. It can be quite messy but it's great fun. If you are serving it in a bowl instead, especially for the kids, tear up the lettuce.

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