• Chicken san choy bow (Sharyn Cairns)Source: Sharyn Cairns

Deliciously flavoured chicken mince wrapped in crisp lettuce leaves and eaten with your hands. 






Skill level

Average: 3.1 (118 votes)


  • 1 large iceberg lettuce
  • 2 tsp vegetable oil
  • 3 green onions (scallions), finely sliced 
  • 2 tsp grated fresh ginger
  • 500 g chicken mince
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 230 g can water chestnuts, drained, chopped
  • 2 tbsp chopped coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Select six lettuce leaves and trim if necessary with scissors to make large cups. Place in a large bowl filled with iced water to crispen.

Heat oil in a wok on high. Stir-fry green onion and ginger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl and stir through coriander.

Arrange lettuce cups on a platter. Spoon a little chicken mixture into each leaf and serve.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.


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