This is a fun one for the kids because it’s messy and there is no cutlery involved. They can just dig in with their hands.
If you love Asian Cuisine, it’s going to remind you of San Choy Bow, but without the pork. There’s a bit of chopping involved, but as my husband pointed out to me just as I was about to toss everything into the pan, I could have thrown the lot into my Thermomix or food processor and chopped it all in seconds. Maybe next time.
Add or take out what you like. We love Bamboo Shoots, Water Chestnuts and Champignon Mushrooms, so they are all in there, but you can adjust the ingredients to suit yourself without it making too much difference. That includes the Sherry, I thought it could do with a little something at the end and added a few sploshes for good measure, but it’s just as good without. And if you’re not feeding a crowd, halve it.
Chicken Lettuce Cups
Ingredients:
2 Tbl Sesame Oil
1kg Chicken Mince
1 Can Water Chestnuts
1 Can Bamboo Shoots
1 Can Champignon Mushrooms
1 head of Iceberg Lettuce (or lettuce of choice, but you need nice big leaves to hold the filling and fold)
3 Spring Onions, finely sliced
Sauce:
1/2 Cup Hoisin Sauce
2 Tbl Soy Sauce
2 Tbl Rice Wine Vinegar
1 Tbl Sesame Oil
4 tsp Freshly Grated Ginger
6 Garlic Cloves, minced
1 small Spanish Onion, diced
A couple of good sploshes of Sherry (maybe 3 Tbl?)
Directions:
In a small bowl or jug, combine all sauce ingredients and set aside.
Carefully separate lettuce leaves and wash thoroughly. Leave to dry while preparing filling.
Finely chop Water Chestnuts, Bamboo Shoots and Champignon Mushrooms and set aside. If using a food processor you can process the Water Chestnuts and Bamboo Shoots together, but I would do the Champignons separately otherwise they could turn to mush.
Heat Sesame Oil in a wok to medium high heat.
Add Chicken Mince and cook until lightly browned, stirring to break it up as you go.
Add Water Chestnuts, Bamboo Shoots and Champignons and stir to combine.
Add Sauce and immediately toss through the chicken mixture to combine and thoroughly coat all ingredients.
Once the filling is heated through and the mixture has had a chance to absorb the flavours of the sauce, remove from heat and serve immediately in lettuce leaves with a sprinkling of Spring Onions.
Let the family dig in!