Chicken San Choy Bow
Serves 4
Ingredients
500g lean chicken mince
2 tsp coconut oil
8-12 large lettuce leaves, cos or iceberg works well
2 garlic gloves, minced
2 tsp ginger, finely grated
2 spring onions, finely diced
230g water chestnuts, finely diced
1 large celery stem, finely diced
1 carrot, finely diced
ΒΌ cup tamari
Optional: Coriande, sesame seeds & chilli to garnish
Method
Pull apart the lettuce leaves, wash well, dry and leave in the fridge wrapped in a tea towel until ready to serve to keep them crisp
In a non-stick pan, heat the oil on medium heat and add the garlic, ginger and spring onion and cook for 2 minutes until fragrant
Add the chicken and carrot and mix everything together, breaking up the chicken into tiny pieces whilst cooking.
When the chicken is almost cooked, add the tamari, celery, water chestnut and cook until the chicken is cooked through and all the ingredients are well combined. Add some warm water to the pan if it becomes too dry and starts to the base
Transfer the chicken mixture into a serving bowl
When ready to serve, spoon the chicken mixture into the center of each lettuce cup
Garnish with some coriander and sesame seeds