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4. Turn wok off and allow oil to cool before
carefully removing oil from wok and wipe
clean. Heat wok on setting 7; add 1
tablespoon of fresh oil to the wok. Add
ginger and cook for 1 minute. Add honey
and cook for a further minute. Add the
combined remaining ingredients and stir
until sauce boils and thickens.
5. Add chicken and stir until chicken is well
coated and warmed through. Garnish with
thinly slice green onions.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Sang Choy Bao
Serves: 4 as an entrée
Preparation: 10 minutes
Cooking: 8 minutes
3 green onions
1 tablespoon peanut oil
1 clove garlic, crushed
½ teaspoon grated fresh ginger
6 fresh shiitake mushrooms, chopped finely
10 water chestnuts, chopped finely
350g lean chicken or pork mince
4 lettuce leaves, to serve
2 teaspoon sesame seeds, toasted
Sauce
1 tablespoon shao hsing cooking wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1. Separate white and green parts of onions.
Finely chop the white parts and thinly slice
the green. Keep separate and set aside.
2. Heat oil in a wok on setting 10; add garlic,
ginger, mushrooms, water chestnuts and
white parts of green onions and cook,
stirring frequently for 1 minute.
3. Add chicken mince and cook 3-4 minutes
or until golden and crumbly.
4. Combine sauce ingredients in a separate
bowl, mix well. Pour into chicken mince
and stir-fry for 3 minutes or until chicken
mince is cooked and sauce has thickened.
Stir through green parts of green onions.
5. Spoon into lettuce cups, sprinkle with
sesame seeds and serve immediately.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Recipes continued