Consuming Passions - Worldwide Events Managers

Chicken Sang Choy Bow

Serves: 4

Notes

A recipe from Cree Monaghan, veterinarian.

Ingredients

For chicken mixture:

• 2 tsp olive oil
• 2 cloves garlic, crushed
• 2 spring onions, chopped finely
• 1 Tbsp chopped coriander root (or powder)
• 11/2 tsp grated ginger
• 500g chicken, minced
• Lettuce leaves or betel leaves

For sauce:

• 1 tsp sesame oil
• 1 Tbsp soy sauce
• 1 tsp chilli powder or paste
• 2 Tbsp coriander leaves, chopped finely
• 1 Tbsp chopped mint leaves
• 1 Tbsp freshly squeezed lime juice

Additional garnish:

• Sprigs of coriander
• 2 small red chillies, remove seeds (unless you like it hot)

Method

Separate the lettuce leaves and wash. Chill to keep crisp. In a saucepan over a medium heat with the olive oil, fry the garlic, spring onions, coriander root and ginger for a few minutes until soft. Add the chicken and continue to cook for a few more minutes until the meat is soft. Do not overcook. Add the sesame oil, soy sauce, chilli powder, coriander and mint leaves and lemon juice. Cook for a few more minutes. remove the lettuce leaves from the refrigerator. Spoon a little of the meat mixture into each leaf. Top with coriander leaves and sliced chillies.

Serving suggestion: Eat with fingers wrapping the lettuce leaves around the meat mixture.

Leftovers: Mixture may be thickened with a little cornflour and used with noodles as a ragu. Handy Hint: Best to use minced chicken thigh meat.