Finely diced chicken stir-fried with classic Chinese aromatics, served in crisp Iceberg lettuce leaves with crispy vermicelli (optional but highly recommended for added texture!) – deliciously light and tasty, creating the perfect mouthful.
- Preparation times: 10 minutes
- Cooking times: 15 minutes
- Serves: 2-4
- 2 tbsp groundnut oil
- 2 garlic cloves, finely chopped
- 3 cm (1¼in) piece of fresh ginger, peeled and finely sliced
- 3 spring onions (scallions), finely sliced
- 500 g (1 lb 2 oz) chicken, finely chopped
- 1½ tbsp dark soy sauce
- 3 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp granulated sugar
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 225 g (8 oz) tin of water chestnuts, drained and finely chopped
- 1 tbsp sesame oil
- 1 Iceberg lettuce, separated into individual leaves, washed and dried
For the vermicelli (optional)
- 60 ml (¼ cup) vegetable oil for frying
- a handful of dried rice vermicelli noodles
Gently heat 1 tablespoon of the groundnut oil in a wok. Add the garlic, ginger and spring onions and fry until the ginger and garlic are aromatic, about 30 seconds. Add the chicken and cook for about 3-5 minutes, until browned. Scrape everything into a bowl and set aside.
In a small bowl, mix the soy sauce, oyster sauce, rice wine and sugar.
Heat the remaining groundnut oil in the wok over a medium heat, add the onion, carrot and water chestnuts and cook for 2-3 minutes, or until softened and browned. Add the soy sauce mixture and mix in well. Return the chicken back into the wok and cook over a medium heat for about 2-3 minutes, until the sauce has reduced – the mixture should be quite dry. Add the sesame oil and mix well.
If you’re making the crispy vermicelli garnish, heat the vegetable oil in a frying pan over a medium heat and add the noodles – they will puff up FAST! Drain on kitchen paper ready for serving.
To serve, spoon some of the yuk sung and some fried vermicelli into a lettuce leaf, wrap and eat!
The best way to separate lettuce leaves while keeping them intact is to hold the lettuce under a gently running cold tap – as the leaves fill with water they peel (intact) away from the lettuce.
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