Chicken Lettuce Wraps (San Choy Bow)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Separate 8 whole leaves from an iceberg lettuce, wash them and lay them out to dry. Finely dice 80 g water chestnuts and chop 10 g ginger.

2. 2

   Heat 1 tbsp rapeseed oil in a wok and fry 300 g chicken mince with the ginger for 5 minutes until browned and crumbly.

   5:00
3. 3

   Add the water chestnuts, season with 2 tbsp hoisin sauce and 1 tbsp soy sauce and stir-fry for 2 minutes. Fold in 2 spring onions sliced into rings.

   2:00
4. 4

   Spoon the mince filling into the lettuce leaves and serve as wraps.