San Choy Bau Spicy and Sweet Plum and Hoisin Chicken.

What is San Choy Bau? San Choy Bau is a traditional Cantonese dish comprised of meat and vegetables wrapped in crispy lettuce cups. Sang Choi translates as lettuce and Bao means to wrap. So, the final result being a deliciously crispy dish either to be served as a starter, or the main attraction.

I absolutely love this recipe. The first time I tried a San Choy Bau dish was in a restaurant in San Diego when I was about 16 years old. There was just something about the mixture in the crunchy lettuce cups that kept me wanting to go back for more.

This sweet and spicy meal provides a healthy addition to your repertoire when you are looking for something light and easy to make. I use barn-raised chicken mince; however, you can use any type of mince you want.

Let’s get cooking.

• 

  Ingredients

• 

  Frying onion and garlic

• 

  Veges chopped

• 

  Mince, onion and plum sauce

• 

  Add the cucumber and carrot

• 

  Scoop rice and mixture onto lettuce with a squeeze of lemon

Ingredients

• 1 Tbsp of Oil
• 1 Onion, chopped
• 1 teaspoon of crushed garlic
• 1 Tablespoon of crushed ginger
• 500g of chicken mince
• 1 teaspoon of Sriracha sauce
• ¼ cup of Hoisin sauce
• ¼ Plum sauce
• 1 tsp. Fish sauce
• 1 tsp. Sesame oil
• ¼ to ½ cup of parsley
• Iceberg lettuce, whole leaves – 1/2

• 1 Carrot grated
• ¼ Cucumber, cut into sticks
• Pepper
• 1 Small lemon, cut into wedges
• Basmati rice

Method

1. Heat oil in a frying pan over medium heat. Add onion, garlic and ginger and cook until fragrant and softened. Add the chicken mince and cook until it just starts to brown.
2. Add hoisin sauce, plum sauce, fish sauce, sesame oil and Sriracha sauce and stir through. Continue to cook for 5 minutes.
3. Remove from heat and mix in the parsley.
4. Just before serving stir through half the carrot and cucumber, using the remainder for garnish.
5. Cook rice according to instructions. Put in a couple of spoonful’s of rice into the bottom of lettuce cups, and spoon mixture on top.
6. Squeeze a little lemon over the mixture. (This can also be done before serving to cut through some of the spice).

Tip: When browning mince use a fork to ensure there are no lumps.

Did you try this recipe? Would love to see what you did with the presentation. Tag me on instagram @writinghealthandcbd of your pics. 🙂

If anyone is keen on more slideshow demos, including pics I receive from my readers, let me know in the comments. Let’s get chatting. 🙂