Kane's Kitchen - 25th October 2011 - Chicken San Choy Bow

Chicken San Choy Bow

Serves:  6 as an entree    

Prep Time:  25 mins

Cook Time:  20 mins

What You’ll Need:

• 300g chicken mince
• 2 cloves garlic, finely chopped
• 2cm piece ginger, finely chopped
• 1 tbsp peanut oil
• ¼ wombok, chopped
• 1 brown onion, chopped
• 1 carrot, diced
• 1 zucchini, diced
• 100g punnet shitake mushrooms, sliced
• 100g oyster mushrooms, sliced
• 225g can bamboo shoots, drained and chopped
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 birds eye red chilli, finely chopped
• 50ml Chinese cooking wine (Shao Hsing)
• 2 tsp corn flour
• 1 tsp brown sugar
• 6 iceberg lettuce cups
• Salt and pepper to taste
• 100g bean shoots, for garnish
• Crispy fried shallots, for garnish

  

What You’ll Need To Do:

1.            Combine chicken mince, 1 clove garlic and oyster sauce in a bowl.  Refrigerate, covered, for 30 minutes.

2.            Heat peanut oil in a large wok. Cook onion, ginger, carrot, chilli and remaining garlic, stirring, until fragrant and soft.  Add chicken mixture.  Cook until browned.

3.            Stir in bamboo shoots, zucchini, wombok, mushrooms, sauces, Chinese cooking wine, brown sugar and sesame oil.  Cook, stirring occasionally, for about 5 minutes or until vegetables are soft. 

4.            Add 2tsp water to the cornflour and mix.  Stir into the work to thicken the mixture.  Taste and add salt and pepper if necessary.

5.            To assemble, spoon the san choy bow mix into the lettuce cups and top with bean shoots and crispy fried shallots.