Pork and chicken sang choy bow recipe
Pork and Chicken Sang Choy Bow recipe
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|500 g||pork fillet|
|80 ml||char siu sauce|
|1 tbsp||groundnut oil|
|150 g||chicken mince|
|1 clove(s)||garlic, finely chopped|
|100 g||fresh shiitake mushrooms, finely chopped|
|100 g||water chestnuts, canned, drained and finely chopped|
|4||spring onions, finely sliced|
|2 tbsp||oyster sauce|
|1 tbsp||soy sauce|
|1 tsp||sesame oil|
|120 g||fresh bean sprouts|
|1 small||iceberg lettuce|
|some||spring onion slices for garnishing|
Place the pork fillet on a rack in a baking tray and brush with 50 ml of the char siu sauce. Bake the fillet for about 40 minutes at 180°C and wrap it in aluminium foil. After cooling down cut it in fine stripes.
Heat groundnut oil in a preheated wok or heavy based pan and fry the minced chicken, garlic and mushrooms for about 5 minutes until chicken is cooked through.
Stir in water chestnuts, spring onions, oyster and soy sauce, sesame oil, pork fillet stripes and the remaining char siu sauce.
Continue to stir-fry for a couple of seconds, take off the heat and stir in the bean sprouts.
Arrange lettuce leaves, spoon meat mixture into each leave, sprinkle with spring onions and serve as a starter.
To eat, roll up to enclose the filling and eat with your fingers.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Pork and chicken sang choy bow recipe
Recipe type: xarchivex
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