San Choy Bow is one of those dishes that regularly appear in chinese restaurants in Perth. It’s considered as a staple- yet we have never tasted it at home before. It’s one of those dishes, that I wondered when Chinese restaurants decides on their menus, obtain inspiration from different parts of China, Singapore and Malaysia and call it “Chinese”. Nothing wrong with that, just my curiosity that’s all! 😉
Making it at home is fun. Wrapping the lettuce with hot pipping mince mixture, topping it with peanuts, crunching them up and biting into it. YuM! Cold and hot together.
I’m not sure if this is the authentic version- it’s one of those quick home cooked meals that I came up. I omitted water chestnuts but think they will be a good addition. Dried chopped shitake mushrooms were added and I do like the texture it creates.
What is your favourite Chinese order at a restaurant? In Singapore, it would be the yam ring basket filled with seafood and chicken! In Perth, probably yam duck (noticed my fondness for yam?!)
San Choy Bow (serves 4-5)
300 grams chicken mince
1 small red onion chopped
1 tablespoon garlic
2 red chill padi chopped
2 tablespoon of soy sauce
2 tablespoons of oyster sauce
1 tsp of minced ginger
2 tablespoon of hua tiao jiu
1 tsp of sesame oil
2 spring onions chopped
50 grams of roasted peanuts
ice berg lettuce- separated in cups.
Saute garlic, ginger, chili and onion till done. Cook chicken mince, breaking it as you go along. Add in all sauces and mix well. Cook for around 5-8 minutes. Then add the chinese cooking wine. Drizzle sesame oil and finish it with spring onions. Serve with lettuce cups and roasted peanuts.