Chicken San Choy Bau

One of Nadia's bargain box recipe, this is very similar to the pork version that we do already. The only addition we made was some Kewpie Mayo. You could also serve with some extra sweet chilli sauce too. Very tasty though!

2 cups jasmine rice

3 cups boiling water

For the sauce:

1.5 tbsp ginger, minced

2 garlic cloves, minced

1/4 cup sweet chilli sauce

1/4 cup soy sauce

2 tsp fish sauce

600g chicken mince

2 carrots, grated

2 spring onions, white part only, thinly sliced

Pinch of chilli flakes

To serve:

2 spring onions, green part only, thinly sliced

1 capsicum, thinly sliced

1/2 lettuce, leaves separated

40g chopped roasted peanuts

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Cook the rice. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 mins. Turn off the heat and steam, covered, for 5 more mins. Do not lift lid during cooking.

In a small bowl, mix all sauce ingredients together. Set aside. Prep carrots, spring onions, capsicum and lettuce and set aside separately.

Heat a little oil in a fry-pan or wok on high heat. Cook the chicken for 4-5 mins, breaking up with a wooden spoon, until cooked. Remove from pan and set aside. Reserve pan.

Return the pan to the heat with a little more oil and cook carrots, white part of spring onions and chilli flakes for about 3 mins, until tender. Return cooked chicken to pan along with sauce. Cook for about 1 min until heated thorugh and combined.

Serve the rice on a large platter with the chicken on top. Put the lettuce leaves on the side, along with small bowls of the green spring onion, capsicum and peanuts. Let people help themselves to fill a lettuce leaf with rice, chicken and condiments. Don't forget the sauces!

I have done exactly the same recipe with pork mince and that works very well too.