San Choi Bao

San Choi Bao

By 4 February, 2014

This delicious recipe for san choi bao was given to me by one of the chefs at Chef's Gallery last week.  It's one of the starters on the special New Year Menu. If you haven't been here, do try to go during the new year festivities which continue until February 9th - but if you can't make it before then, you can still have lots of fun watching various chefs make long life noodles, knife-cut sorghum noodles, fish noodles and roti through the glass panels which run along one side of the restaurant. Even more fun, if you book a table for 8 - 12 people, one of the chefs will demonstrate how to make various noodles at your table - and each guest can then try his/her hand at making them too. My attempts at the long life noodles reminded me my first tries at making a cat's cradle in the school playground - most amusing.



Serves 4

Marinate the chicken mince with the first ten ingredients for 25 minutes in a bowl.
Heat a wok, add the oil and swirl around.  Add the marinated chicken mince and stir-fry for a couple of minutes.
Using a slotted spoon, remove the chicken mince from the wok.  Drain off the oil, wipe out the wok with paper towels and return to the heat.
Re-fry the chicken mince and add the additional chilli powder blended with water. Add the fish sauce and basil leaves and stir-fry over high heat until basil is fragrant.
Divide chicken mince into four and spoon into lettuce cups.  Garnish with the cucumber strips.













































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