san chou bau recipe
October 9th 2006 00:05
Delectable and crispy and juicy and tangy and very easy to make.
Just fry up about 500g of chicken mince in sesame oil with grated ginger and chopped birds eye chilli and garlic to taste. Add 250g of chopped field mushrooms to the pan once the chicken is cooked and the heat is turned off, and put the lid on.
Meanwhile, have a pack of rice vermicelli noodles boiling on low – they cook very quickly so keep an eye on it.
Then, finely chop a bunch each of fresh mint and coriander and mix together in a bowel with bamboo shoots, bamboo sprouts and water chestnuts (canned).
Roughly chop a handful of peanuts and add to bowl of fresh ingredients together with cooked chicken mixture and noodles.
Make a sauce with and a generous dash each of soy sauce, fish sauce and rice vinegar, and teaspoon of palm sugar. Add to mixture and toss.
Serve in fresh washed iceberg lettuce leaves and with sauvignon blanc. Feeds at least 4.
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