Chicken Sang Choi Bao



  • 500grams chicken mince (you could use pork if you like)
  • 1 shallot, diced finely
  • 5 cm fresh ginger, grated
  • 1 brown onion, diced finely
  • 100grams sliced shittake mushrooms (I got dried ones, and then soaked them in boiling water for 10 minutes)
  • 50 grams oyster mushrooms, diced finely
  • 150 grams water chestnuts, diced finely (you get the gist – everything is diced finely)
  • 1/4 cup chicken stock (no added salt)
  • 3 tbsp garlic chives, sliced
  • 1 tbsp tahini (no added sugar, salt etc, just un-hulled sesame seeds)
  • 1 tsp raw honey
  • 1/2 tsp of celtic sea salt
  • 1 tsp sesame oil (additional to garnish)
  • 1 tbsp chinese five spice
  • 2 egg whites


  • Remove excess leaves from iceberg lettuce and place in a bowl of cold water
  • In a small bowl, mix together tahini, honey, celtic seas salt, 1/3 tsp of sesame oil and chinese five spice to form a thick sauce – it tastes weird on its own, but it is a pretty good oyster sauce replacement that I pulled together today
  • In a large wok, heat remaining oil and once hot add shallot and ginger
  • After 1 minute add chicken mince, mushrooms and half the water chestnuts and cook for 2 minutes, ensuring the you break up the chicken mince
  • Add stock and sauce from step one. Cook for another 3 -4 minutes, mixing continuously
  • Once all the liquid has been evaporated, add the two egg whites and cook for a further minute. Add garlic chives and remaining chestnuts and season with black pepper
  • Cut the base off the lettuce and un-peel each leaf carefully, trimming the edges off if need be
  • Scoop chicken mixture into the lettuce leave and drizzle with some extra sesame oil

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