serves
6
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 large iceberg lettuce
- 2 tsp vegetable oil
- 3 green onions (scallions), finely sliced
- 2 tsp grated fresh ginger
- 500 g chicken mince
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 230 g can water chestnuts, drained, chopped
- 2 tbsp chopped coriander leaves
Instructions
Select six lettuce leaves and trim if necessary with scissors to make large cups. Place in a large bowl filled with iced water to crispen.
Heat oil in a wok on high. Stir-fry green onion and ginger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl and stir through coriander.
Arrange lettuce cups on a platter. Spoon a little chicken mixture into each leaf and serve.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
