Читать книгу Home Chef - Neven Maguire - Страница 78

2 tbsp dry sherry

2 tsp cornflour

2 tbsp light soy sauce

4 tbsp hoisin sauce

1 tsp light muscovado sugar

175ml (6fl oz) chicken stock (see page 219)

2 tbsp sunflower oil

3 garlic cloves, peeled and crushed

6 spring onions, trimmed and thinly sliced, green separated from white

450g (1 lb) minced chicken

225g tin of water chestnuts, drained and finely chopped

3 tbsp chopped coriander

4 little gem lettuces, broken into individual leaves (see recipe introduction)

salt and freshly ground black pepper

Sang Choy Bow are bite-sized pieces of food wrapped in lettuce before eating. Variations can be found in most Chinese restaurants. The secret to making them is to prepare all of the ingredients well in advance. I normally use the smaller inner crisp leaves of little gem lettuce but you could use iceberg lettuce or chicory leaves. Break the leaves into similar sizes, place in a plastic bag and keep in the fridge until you need them.

Place the sherry in a small bowl and stir in the cornflour to form a smooth paste. Stir in the soy sauce, hoisin sauce, sugar and chicken stock until well combined. This sauce can be made in advance and chilled for up to 24 hours until needed.

Heat the sunflower oil in a wok or large frying pan over a medium heat. Stir-fry the garlic and the whites of the spring onions for 2-3 minutes until softened and just turning golden. Increase the heat to high, add the minced chicken and fry for about 5 minutes until just cooked through and beginning to brown, breaking up the chicken using the back of a spoon to ensure there are no big lumps. Add the water chestnuts and cook for a further 1-2 minutes.

Push the mixture to one side and then pour the prepared sauce into the wok, stirring until it boils and thickens. This will take 1-2 minutes. When the liquid is bubbling and thickened stir in the chicken mixture and mix well to combine. Season with salt and pepper to taste and stir in the green of the spring onions along with the coriander.

Arrange the lettuce leaves on a large serving platter. Spoon a small amount of the warm chicken mixture on to each lettuce leaf. Wrap up and eat with your hands.