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Chicken San Choy Bow


Chicken San Choy Bow


  • 500g chicken mince
  • 4 shallots, sliced
  • 4 iceberg lettuce cups
  • 2 tablespoons oyster sauce
  • 1 celery stick, diced
  • 2 cloves garlic, diced
  • 2 teaspoons sesame oil
  • 1 tablespoon grated ginger
  • 4 mushrooms, diced
  • 1 tablespoon chilli sauce
  • 1 small onion
  • 1 tablespoon tamari sauce

Method – Step by step

  1. Heat sesame and vegetable oil in a frying pan over a medium heat – ensure it is not too high to avoid burning the upcoming ingredients.
  2. Add garlic, onion and ginger to the oil, stir for 30 seconds until colour has developed.
  3. Add chicken mince, shallots, celery and mushrooms. Stir till chicken has cooked entirely (3-4 minutes).
  4. Add oyster sauce, rice wine, chilli sauce and cornflour – coat ingredients thoroughly and fry till excess liquid evaporates and the mixture begins to thicken.
  5. Serve in iceberg cups accompanied by other condiments if you so wish.

Key Tip

Iceberg lettuce leaves are best served having been left in ice water prior to placing mixture into the cups. This enables them to remain fresh and vibrant in colour during plating.




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