Chinese Lettuce Wrap Yuk Sung (Print Version)
# Ingredients:
→ Main Ingredients
01 -
15ml (1 tbsp) vegetable oil
02 -
450g (1lb) chicken mince
03 -
2 carrots, peeled and finely chopped
04 -
225g (1/2lb) mushrooms, cleaned and finely chopped
05 -
6 water chestnuts, finely chopped
06 -
15ml (1 tbsp) Chinese Five Spice
07 -
45ml (3 tbsp) dark soy sauce
08 -
30ml (2 tbsp) Chinese rice wine
09 -
15ml (1 tbsp) honey
10 -
15ml (1 tbsp) sesame oil
11 -
4 gem lettuce, washed
12 -
4 spring onions, cleaned and thinly sliced
13 -
2 red chillies, washed and thinly sliced
14 -
Fresh coriander leaves, for garnishing
# Instructions:
01 -
Heat the oil in a large wok. Fry the chicken mince over a high heat until browned, which should take about 3 minutes.
02 -
Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes.
03 -
Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey.
04 -
Stir fry at high heat and ensure the sauce bubbles and eventually dries up so that you don't end up with soggy mince.
05 -
Remove from the heat, and stir in sesame oil. Place the mince in a serving dish, with lettuce leaves on the side so that guests can help themselves. Alternatively, wait for the meat to cool down a bit and fill each lettuce cup with the chicken, then place on a serving platter. Perfect for parties! Sprinkle with spring onions, red chillies and coriander.
# Notes:
01 -
Traditionally, Yuk Sung is made with pork mince, but in this case I used chicken. Feel free to experiment with lamb and beef mince!