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San choy bau
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your Chinese New Year celebration with these lucky and delicious lettuce parcels. Guaranteed to impress any crowd!
Ingredients:
  • 30g small dried shiitake mushrooms (see note)
  • 5.00 gm cornflour
  • 700g chicken thigh fillets, trimmed, finely chopped
  • 42.00 gm soy sauce, plus extra, to serve
  • 48.80 gm oyster sauce
  • 40.00 ml Chinese rice wine (shaoxing; see note)
  • 7cm piece ginger, finely grated
  • 2 cloves garlic, crushed
  • 225g can water chestnuts, drained, finely chopped
  • 3 spring onions, thinly sliced
  • 36.40 gm peanut oil
  • 1 tsp sesame oil
  • 62.50 ml coriander sprigs
  • 1 iceberg lettuce, leaves separated (see note)
  • Roughly chopped long red chilli, to serve
Instructions:
  • Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes until softened.
  • In a bowl, coat the egg, cornflour, and chicken evenly by stirring with a fork. Mix in the soy sauce, oyster sauce, and rice wine until well combined.
  • Separate mushrooms and save 2 tablespoons of the liquid. Cut each mushroom into 8 pieces. Mix them in a bowl with ginger, garlic, water chestnuts, and onions.
  • In a large wok over high heat, heat oils. Add mushroom mixture and cook, stirring, for 3 minutes until fragrant and onions just start to soften. Add chicken mixture and cook for 4 minutes, stirring until chicken is cooked through. If sticking occurs, add reserved soaking liquid, 1 teaspoon at a time, to loosen.
  • Fill a bowl with the San Choy Bau mixture, garnish with fresh coriander sprigs. Arrange lettuce leaves on a plate and serve with the chicken mixture, extra soy sauce, and chopped chili. Enjoy by scooping chicken mixture into lettuce leaves and wrapping them into parcels.

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