Ingredients

Serves 4

Chicken Lettuce Delight
4 iceberg lettuce leaves, trimmed to form cups
1 lup cheong sausage, diced
4 spring onions, sliced into rounds
2 shallots, diced
4 shitake mushrooms, diced
6 water chestnuts, diced
10 sprigs coriander, picked and washed
 

200g chicken meat, minced
15g corn flour
50ml water
Pinch of sea salt
1 organic egg
Cashew nuts fried crushed


Dressing:
100ml light soy sauce
40ml Shao sing cooking wine
25ml oyster sauce
5ml sesame oil


Eggplant & Tofu Lettuce Delight
Serves 8

8 iceberg lettuce leaves, trimmed into cups
100g silken tofu, cut into cubes
½ eggplant, diced, fried until golden
50g enoki mushrooms
50g shitake mushrooms diced
8 spring onions, sliced into rounds
6 water chestnuts, diced
10 sprigs coriander leaves
Crispy shallots for garnish


Dressing:
50ml black vinegar
50ml soy sauce
1 tsp caster sugar

 

Method

Chicken Lettuce Delight
Combine dressing ingredients and mix well together.
In a bowl, mix water, corn flour, salt and egg together then add chicken mince and mix well.
In a hot wok, fry chicken mixture until caramelised and fluffy.
Add vegetables and continue cooking until onions are cooked through and aromatic.
Remove from heat and season with dressing and coriander leaves.
Divide evenly into lettuce cups, serve immediately.


Eggplant and Tofu Lettuce Delight
Combine the dressing ingredients.
In a hot wok with vegetable oil, fry mushrooms and spring onions until aromatic.
Add eggplant and water chestnuts, cook further.
Remove from heat and add tofu, coriander and dressing.
Divide evenly into lettuce cups, garnish with crispy shallots.