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Lime chicken san choy bau
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Make ahead entertaining dish for a stress-free meal prep.
Ingredients:
  • 18.40 gm rice bran oil
  • 1.5kg chicken mince
  • 20.00 ml finely grated lime rind
  • 86.63 gm lime juice
  • 225g can water chestnut slices, drained, chopped
  • 225g can bamboo shoot slices, drained, chopped
  • 1 lemongrass stalk (white part only), thinly sliced
  • 4 makrut lime leaves, vein removed, thinly sliced
  • 24.40 gm fish sauce
  • 5 green onions, chopped
  • 250g vermicelli noodles
  • 1 red chilli, deseeded, chopped
  • 86.63 gm salt-reduced soy sauce
  • 40.00 ml dry sherry
  • 8.00 gm brown sugar
  • 500.00 ml beansprouts, trimmed
  • 165.00 ml fresh coriander leaves
  • 165.00 ml fresh mint leaves
  • 2 iceberg lettuces, leaves removed, trimmed
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add the mince and cook for about 5 minutes, stirring with a wooden spoon to break it up, until browned.
  • Combine lime rind, lime juice, water chestnuts, bamboo shoots, lemongrass, lime leaves, and fish sauce in the pan. Cook and stir for 3 minutes until the mince is cooked through. Add onion and mix well. Transfer to a bowl and cover to keep warm.
  • Place noodles in a heatproof bowl and cover with boiling water. Let sit for 5 minutes or until tender, then drain. Chop noodles with scissors and transfer to a bowl. Mix in chili, soy sauce, sherry, and sugar.
  • Place beansprouts, coriander, and mint in individual bowls. Present with lettuce leaves, seasoned mince, cooked noodles, and a savory soy sauce blend.

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