Chicken Sang Choy Bau
Hamish recently declared his dislike of shiitake mushrooms. But if I can convert him for disliking poached chicken, to really enjoying it; I thought I’d give it a red hot go with shiitake mushrooms since I loooooove them!
I felt like I was trying to hide vegetables in food for children when cooking this. I chopped most of the mushrooms rather fine, and left some chunky to see if I could try and get away with serving him shiitake mushrooms. Usually I’m quizzed before we eat what’s in the dish, but Hamish must have been rather hungry and dived right in. Only after a while he asked, ‘what mushrooms are these?’ Luckily the truth didn’t phase him, and we kept gobbling it all up!
Can’t wait to make this again! Next time, I think I’ll add some water chestnuts for the crunch factor.
Chicken Sang Choy Bau
Adapted from Australian Good Food Magazine
6 dried shiitake mushroom
1 head of baby cos lettuce (ice berg lettuce is usually used)
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated ginger
500g chicken mince
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoons sugar
Water chestnuts (cook them with the chicken mixture)
Serve with bean sprouts and garlic chives
Steamed jasmine rice as a side
1. Place mushroom in a small heatproof bowl. Add enough boiling water to cover. Set aside for 30 minutes, until softened. Drain mushrooms and thinly slice. I like to remove the stalks as they are still a little bit too tough.
2. If using iceberg lettuce, place in a bowl of ice water. Refrigerate for 30 mins, until crisp. (I found I did not have to do this when using baby cos lettuce).
3. Heat oil in a work or large frying pan on medium. Cook onion, stirring, for 5 mins, until translucent. Add garlic and ginger. Cook, stirring for 2 mins, until fragrant. Add chicken and increase heat to high. Break up any lumps whilst stirring, for 5 mins until browned.
4. Add mushrooms, soy sauce, oyster sauce, sesame oil, sugar and 1/4 cup water. Reduce heat to low and simmer, stirring occasionally, for 10 minutes, until slightly thickened.
5. Drain lettuce leaves (or wash your baby cos lettuce leaves), and pat dry. Place on serving plates, fill with chicken mixture. Top with bean sprouts and garlic chives.