Sang Choy Bao Chicken Wraps
- serves 4
Recipe courtesy Martin Yan.
1 tsp cornstarch (5 ml)
1 tsp soy sauce (5 ml)
½ lb(s) boneless, skinless chicken breast or thighs, minced (227 g)
1 Tbsp vegetable oil (15 ml)
⅓ cup finely diced onion (75 ml)
1 Chinese sausage (about 2 ounces), cut into 1/4-inch pieces
2 Tbsp minced shallot (30 ml)
2 Tbsp minced garlic (30 ml)
1 tsp sugar (15 ml)
¼ tsp salt (1 ml)
1 egg, lightly beaten
¼ cup chopped yellow or green chives (60 ml)
1 Tbsp chopped cilantro (15 ml)
1 Tbsp chopped red pickled ginger or pickled ginger (15 ml)
6 iceberg lettuce cups
1. Marinate the chicken: Stir the cornstarch and soy sauce together in a medium bowl until the cornstarch is dissolved. Stir the minced chicken into the marinade and mix well. Let stand for 10 minutes.
2. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion, Chinese sausage, shallot and garlic and cook, stirring until fragrant, about 30 seconds. Add the marinated chicken and stir-fry until the chicken is still moist but no longer pink, about 3 minutes.
3. Add the sugar and salt, drizzle the egg over the chicken and cook, stirring, until both the egg and chicken are cooked through, about 2 minutes.
4. Stir in the chives, cilantro and red pickled ginger. Scoop onto a serving plate. To eat, spread some of the hoisin onto the lettuce cups, then spoon in some of the chicken. Roll the lettuce around the chicken and serve.