Recipes
San Choy Bow
4
20 min
8 min
Rating:
Ingredients
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- 500g Lilydale Chicken Mince
- 1 tablespoon vegetable oil
- 2 teaspoons sesame oil
- 3 large cloves garlic, crushed
- 1 tablespoon finely grated ginger
- 4 dried shitake mushrooms
- 4 shallots, sliced
- 1 stick celery, finely diced
- 1/3 cup coarsely grated carrot
- 75g canned water chestnuts, finely diced
- 2 tablespoons Shaoxing (Chinese rice wine)* or dry sherry
- 1 tablespoon ketjap manis
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 2 teaspoons cornflour combined with 2 teaspoons water
- 4 iceberg lettuce cups (to serve)
- toasted sesame seeds (optional)
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Method
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| 1 |
Soak dried mushrooms in boiling water for 15 minutes. Drain, squeeze out excess liquid, remove and discard stems, then finely dice. |
| 2 |
Heat oils together in a wok or large non-stick frying pan over medium heat. Add garlic and giner and stir fry for 30 seconds. |
| 3 |
Increase heat and add chicken mince, shallot, celery, carrot and mushrooms. Stir fry, breaking the mince into small pieces, for 3-4 minutes or until chicken is cooked. Stir in water chestnuts. |
| 4 |
Add rice wine, ketjap manis, oyster sauce and sugar and stir until boiling. Add cornflour mixture and stir until thickened. |
| 5 |
Serve in lettuce leaves and sprinkle with toasted seseame seeds, if desired. |
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Handy tips
- Shaoxing (Chinese rice wine) is available from Asian grocery stores. Substitute dry sherry, if unavailable. Shopping: Carry and insulated cooler in the car to keep the chicken cold on the way home.
Cook tips
- Garnish with basil and parsley leaves if desired.
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