Pork and chicken sang choy bow recipe
Pork and Chicken Sang Choy Bow recipe
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Ingredients
| 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 |
Instructions
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.
Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Pork and chicken sang choy bow recipe
Recipe type: xarchivex
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