This is almost a san choy bau though it has more in it. I made it quite hot by adding a lot of sambal oelek, so if you do not like hot, just use half this amount.
Wrap it in a lettuce leaf, and yummy! I served these with coriander mushrooms, however when I went to add some fresh coriander from my garden to garnish them with, the worms (or snails?) had eaten all my coriander!
Ingredients For the chicken 150 g mushrooms - I used Shimeji
500 g minced no fat chicken - I used Mt Barker
¼ tsp sesame oil
2 cloves garlic, crushed
140 g red capsicum, chopped finely
1 tbsp ginger
230 g can bamboo shoots, rinsed and drained
230 g water chestnuts, rinsed and drained
3 spring onions, sliced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp dry sherry
1 tbsp sambal oelek 1 lettuce
1 tbsp coriander, chopped
For the coriander mushrooms 150 g mushrooms
Juice of a lemon
1 tsp coriander seeds or powder
1 tbsp olive oil
1 bay leaf
1 tbsp chicken stock
Bit of pepper
Fresh coriander to garnish
Method For the chicken
Cook the chicken in batches in a large fry pan. Cook, stirring, and separating with a wooden spoon until the chicken starts to brown - about 10 minutes. Remove from the pan.
Chop the mushrooms.
Add the sesame oil, capsicum, garlic and ginger and cook, stirring until the capsicum starts to go soft.
Put the chicken back in the pan and add the mushrooms, bamboo shoots, chestnuts, spring onions, sauces, sherry, about 90 ml of water and the sambal oelek.
Cook, stirring until it is heated through - this will take about 5 minutes.
You COULD chop up the bamboo shoots, and chestnuts
Serve inside a large lettuce leaf and the easiest way to eat it is to roll up the lettuce leaf and use your fingers!
Serve with the coriander mushrooms.
For the coriander mushrooms
Trim the mushrooms, and wipe them with a damp rag or a mushroom brush.
Halve or quarter them and put in a bowl.
Sprinkle the lemon juice over them and leave.
Heat some oil in a frypan over a low heat. Add the coriander powder, or crush the seeds if using.
Add the mushrooms, bay leaf and stock and stir well.
Cover and cook still on a low heat for about 5 minutes, shaking the pan once or twice.
Put in a bowl and put in the fridge for about 2 hours to allow the spices to go through the mushrooms.
Serve heated up for a minute in the microwave, or serve cold.