30 Min
very easy
4 People
Rating starstarstarstarstar
Chicken san choy bau with red rice - Chicken mince with fragrant lemongrass and ginger, tossed with red rice and vegetables, served in crisp lettuce cups.
1. Place rice in saucepan and cover with plenty of water. Add salt and simmer for 20-25 minutes, or until tender. Drain and rinse under cold water. 

2. Peel and grate ginger, finely chop white end of lemongrass. Combine in a bowl with 3 tbsp sweet chilli sauce and 3 tbsp soy sauce. Season with cracked black pepper.

3. Slice spring onions and celery. Add to wok over medium-high heat with 1 tbsp oil (see notes). Add chicken mince and cook for 5-6 minutes, breaking up with a spoon. 

4. Remove corn from cob and add to chicken along with half the bean shoots. Toss in cooked rice and stir through sauce. Cook for 2-3 minutes, or until heated through. Remove from heat and season with sweet chilli sauce and soy sauce to taste.

5. Squeeze 1/2 lime juice into chicken, wedge remaining 1/2 lime. Slice chilli and chop coriander. Separate and rinse cos leaves.

6. Place fresh garnishes with remaining bean shoots on a plate. Serve with chicken and lettuce leaves at the table for filling. 

If you have coconut oil, use it to cook the chicken. It will give an added authentic flavour.
red rice 200g

ginger 40g
lemongrass 1 stalk
sweet chilli sauce 3tbsp
soy sauce 3tbsp

spring onions 1/4 bunch
celery 2 sticks
chicken mince 600g

corn cob 1
bean shoots 2/3 bag

lime 1
red chilli 1
coriander 1/3 bunch
baby cos lettuce 2 pack

From your pantry: Oil, salt & pepper