Iron Chef Shellie

Chicken Sang Choy Bau

Not just available at your local Chinese restaurant, it's easy to make it home too!


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Chicken Sang Choy Bau
March 1, 2012

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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

Optional additions
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.


13 comments on “Chicken Sang Choy Bau
  1. Daisy@Nevertoosweet

    Yummy ~ Why doesn’t Hamish like shiitake mushrooms? I love all types of mushroom hehe I haven’t had sang choy bau for a while now gotta make some soon and I really like the idea of water chestnuts their one of my favourites!

    March 1, 2012 at 9:06 pm
  2. Jenny Schimak

    That dish looks delicious. I prefer cos to iceberg myself so would keep my version like yours.

    March 1, 2012 at 9:43 pm
  3. leah

    Oh i have to try this, im not a huge fan of the shiitake mushroom either. But this looks yummy.

    March 2, 2012 at 8:05 am
  4. Michelle chin

    Where do you get your water chestnuts?

    March 2, 2012 at 11:51 am
    • Iron Chef Shellie

      I have never bought them before. Most likely an Asian grocer.

      March 2, 2012 at 11:57 am
  5. Vien @ We Dare Food

    I love shiitake mushrooms! AND peanuts so I try to add roasted peanuts into everything! 😉

    March 2, 2012 at 4:23 pm
  6. Vien @ We Dare Food

    That looks really yummy AND healthy! 😀 Thank you for the recipe! I’ll try to remake it and maybe add some roasted peanuts too? I can’t get enough of them!

    March 2, 2012 at 4:30 pm
  7. Helen

    It is really yammy. Both my mum and my daughter just loved it. I put more mushroom and water chestnut in, it is so delicious. Great!

    March 3, 2012 at 10:06 am
  8. Heidi - Apples Under My Bed

    Shiitake are probably my least fav mushroom, still yummy though! so maybe i can see where Hamish is coming from. maybe 🙂 enoki are my fav at the moment. love this dish & you’re right, water chesnuts for the crunch factor would be amazing too!
    Heidi xo

    March 3, 2012 at 11:40 am
  9. Martyna @ WholesomeCook

    Haha! Boys! I’m often quizzed too, but it’s my fault because I’ve “tricked” the man a few times into eating something that he wouldn’t have liked if he knew what it was – eventhough he liked it when he didn’t know. If that makes sense…. Love shiitake and your gorgeous pics!

    March 4, 2012 at 8:45 am
  10. tania@mykitchenstories

    Hail the smart mother who knows how to hide things in their dinner!. This looks great and I am sure I could even fool my teenager with it

    March 5, 2012 at 12:02 pm
  11. Nic@diningwithastud

    Im making this tonight 🙂 love sang choy bau – its always ordered when we eat out.

    March 6, 2012 at 3:25 pm
  12. Winston

    YUMMY! And LOL at being able to convert Hamish into eating something he didn’t like once again. BRAVAAA, Michele! What a simple, healthy and wholesome dinner. Love it. Can’t wait to read about what else you get Hamish to try lol ;p

    March 6, 2012 at 5:30 pm
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