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Receta Chicken Sang Choy Bow
by Global Cookbook

Chicken Sang Choy Bow
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Ingredientes

  • 2 tsp extra virgin olive oil
  • 2 x cloves garlic, crushed
  • 2 x spring onions, minced finely
  • 1 Tbsp. coriander root, minced
  • 1 1/2 tsp grated ginger
  • 500 gm chicken, chopped Lettuce leaves or possibly betel leaves
  • 1 tsp sesame oil
  • 1 Tbsp. soy sauce
  • 1 tsp chilli pwdr or possibly paste
  • 2 Tbsp. coriander leaves, minced finely
  • 1 Tbsp. minced mint leaves
  • 1 Tbsp. freshly squeezed lime juice
  • 1 sprg coriander
  • 2 sm red chillies, remove seeds (unless you like it warm)

Direcciones

  1. Separate the lettuce leaves and wash. Refrigerateto keep crisp.
  2. In a saucepan over a medium heat with the extra virgin olive oil, fry the garlic, spring onions, coriander root and ginger for a few min till soft. Add in the chicken and continue to cook for a few more min till the meat is soft.
  3. Don't overcook.
  4. Add in the sesame oil, soy sauce, chilli pwdr, coriander and mint leaves and lemon juice. Cook for a few more min.
  5. Remove the lettuce leaves from the refrigerator. Spoon a little of the meat mix into each leaf. Top with coriander leaves and sliced chillies.
  6. Leftovers: Mix may be thickened with a little cornflour and used with noodles as a ragu.
  7. Handy Hint: Best to use chopped chicken thigh meat.