chicken lettuce parcels (sang choy)
A dish originated in Hong Kong. It has a amazing blend of textures and flavor.
prep time
10 Min
cook time
10 Min
method
Deep Fry
yield
2 serving(s)
Ingredients
- 2 chicken thighs skin removed and set aside. deboned and cut into bite size pieces
- 1 1/2 cups shiitake mushrooms
- 3 cloves garlic
- 2 tablespoons soy sauce
- 4 scallions chopped white and green parts separated
- 1 teaspoon sesame oil
- butter lettuce broken into separate leaves
- 4 tablespoons hoisin sauce
- 2 ounces cellophane noodles
How To Make chicken lettuce parcels (sang choy)
-
Step 1Cut the chicken skin into strips. Set aside and get deep fryer heating up.
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Step 2Place some oil in a skillet. Add the chicken, garlic, mushrooms, white parts of the scallions and soy sauce. Stir fry until the chicken in no longer pink. Remove from heat.
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Step 3Deep fry the chicken skin remove to a paper towel. Next throw in the cellophane noodles and deep fry about 30 seconds. Remove to paper towel
-
Step 4Crush up the noodles and place in a bowl. Top with the chicken skin then the chicken mushroom mixture. Top with the green parts of the scallions. Mix well
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Step 5Lay out the lettuce leaves two by two overlapping in the middle. Drizzle the hoisin sauce over the leaves. Top with the chicken mixture. Roll up and enjoy
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