Name: Sung Choi Bao
Cuisine: Chinese
Ingredients: pinch of salt; 2 shallots, finely chopped; 8 water chestnuts, finely chopped; 150 g belly pork, minced; 4 quail breasts, minced; 2 tablespoons peanut oil; 1 dried Chinese sausage; freshly ground pepper; 4 tablespoons shao xing; 2 tablespoons light soy sauce; ¼ cup fresh chicken stock; ¼ cup oyster sauce; 6 dried shiitake mushrooms; 1 iceberg lettuce

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

I am very fond of this dish. It is a great starter, with the cool, crisp crunch of lettuce and the warm, melting flavours of quail and Chinese sausage.

Fresh water chestnuts are vastly superior to tinned ones, and all you need to do is peel and rinse them (if preparing ahead of time, keep refrigerated in salted water to prevent discoloration).

In restaurants, Sung Choi Bao is often served as the second course of a Peking duck banquet, with minced duck meat replacing the quai

Ingredients

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Ingredients

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