Chicken san choy bow with water chestnuts & hoisin

20 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • Chicken mince
  • 1 jasmine rice sachet
  • 1 hoisin sachet
  • 1 water chestnut can
  • 1 Chinese cooking wine sachet
  • 1 light soy sachet
  • 1 oyster sauce sachet
  • 1 iceberg lettuce
  • 1 ginger bag
  • 1 carrot
  • 1 garlic clove
  • 1 coriander bunch
  • 1 spring onion bunch

Allergens: Wheat, soy, shellfish, fish, sesame, garlic, onion

Pantry staples: Cooking oil, salt

Chef's note: San Choy Bow literally translated to “lettuce” “wrap”. It is a very popular dish served in most Chinese restaurants in Australia. We have included some water chestnuts in this dish for a delicious crunch. 

* 2 pax use half of sauces provided.

Method:

1. Prepare the ingredients

Wash the vegetables. Finely chop the carrot. Peel and cut the ginger into small matchsticks. Cut the spring onion whites into rounds. Cut the spring onion greens on a diagonal. Crush or grate the garlic. Pick the coriander leaves. Finely chop some of the coriander stems. Drain and wash the water chestnuts, finely chop 1 tablespoon per person.

2. Soak the lettuce

Cut the core out of the lettuce. Gently pry the lettuce leaves away. This can be made easier by running water between the leaves. Place them in a large bowl of cold water to crisp the lettuce. Dry the leaves gently before serving.

3. Make the sauce

Combine the soy sauce*, oyster sauce*, Chinese cooking wine* and hoisin* in a bowl.

4. Cook the chicken mince

Heat a splash of oil in a frying pan over medium-high heat. Add the chicken, breaking up the mince with a spoon, and cook for 5 minutes or until brown. 

5. Add the carrot, ginger and garlic

Add the carrot, ginger and garlic, reduce the heat to medium and cook for 3 minutes or until the carrots are tender.

6. Add the remaining ingredients

Add the spring onion whites, water chestnuts, coriander stems and the sauce. Cook for an additional 4 minutes or until the sauce coats the chicken.

7. Cook the rice

Meanwhile, bring a saucepan of water to the boil. Place the rice in a bowl and wash with cold water 3 times. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

8. To serve

Place the chicken mix into a serving bowl, serve with the lettuce cups, rice, spring onion greens and coriander leaves. Let everyone make their own!