Sang choi bao

Ingredients

• 2 tbsp vegetable oil
• 200 g chicken mince
• ½ onion, finely chopped
• ½ carrot, finely chopped
• 2 shiitake mushrooms, finely chopped
• 1 spring onion, finely sliced
• 1 tsp finely chopped garlic
• 1 tsp finely grated ginger
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 4 large iceberg lettuce leaves

Instructions

1. Heat half the oil in a wok over high heat, then add the chicken and stir fry until it is almost cooked (no longer pink) and then remove to a bowl and set aside.

2. Heat the remaining oil on high heat. Add the onion, carrot, mushroom, spring onion, garlic, ginger and oyster sauce and cook, tossing, until the vegetables soften.

3. Return the chicken to the pan and toss through for 1 minute. Stir through the soy sauce and Shaoxing wine.

4. Divide the filling between lettuce cups and serve immediately.

Note 

Chopsticks or Fork? will be published by Hardie Grant Books in May 2024.

Photography by Jiwon Kim.

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