Name: San Choy Bau
Yield: Serves 6
Ingredients: 2 tablespoons finely chopped ginger; 80 ml (2½ fl oz/⅓ cup) light soy sauce; 450 g (1 lb) centre-cut pork loin, trimmed; 250 g (9 oz) boneless, skinless chicken breasts; 1 teaspoon sugar; 2 spring onions (scallions), finely chopped; 1 celery stalk, thinly sliced; 1 teaspoon cornflour (cornstarch); 12 soft lettuce leaves, such as iceberg lettuce; 125 ml (4 fl oz/½ cup) oil; 60 ml (2 fl oz/¼ cup) Chinese rice wine; 2 teaspoons sesame oil; 8 dried Chinese mushrooms; 240 g (8½ oz) peeled water chestnuts

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

12 soft lettuce leaves, such as iceberg lettuce
250 g (9 oz) boneles

Main course

Method

Rinse the lettuce and separate the leaves. Drain thoroughly, then arrange the leaves in a basket or on a platter.
Put the chicken in a food processor and process until minced (ground), or chop very finely with a sharp knife. Mince the pork to the same size as the chicken. Put the chicken and pork in a bowl with

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San Choy Bau

Ingredients

Method

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