CHICKEN SANG CHOY BOW

You need about two medium butter lettuce for this recipe.

INGREDIENTS:

4  dried shiitake mushrooms
1  tablespoon peanut oil
1  kg chicken mince
4  cm piece fresh ginger (20g), chopped finely
1  clove garlic, crushed
227g  can water chestnuts, drained, chopped coarsely
227g  can sliced bamboo shoots, drained, chopped coarsely
1/4  cup (60ml) hoisin sauce
1/4  cup (60ml) oyster sauce
2  tablespoons soy sauce
2  tablespoons cornflour
1/2  cup (125ml) chicken stock
3  cups (240g) bean sprouts
4  green onions, sliced thickly
18  large butter lettuce leaves

METHOD:

• Place mushrooms in small heatproof bowl, cover with boiling water; stand 20 minutes, drain. Discard stems; chop mushroom caps finely.
• Heat oil in wok; stir -fry chicken, ginger and garlic until chicken is just changed in colour.
• Add mushrooms, water chestnuts, bamboo shoots, sauces and blended cornflour and stock to chicken; stir-fry until mixture boils and thickens. Stir in sprouts and onion.
• Divide lettuce leaves among serving plates; spoon sang choy bow into lettuce leaves.

Preparation time    10 minutes

Cooking  time  15  minutes

Serves  6