CHICKEN SAN CHOI BAO

SERVES 6 PREP 15 MINS + STANDING COOK 25 MINS PER SERVE 900kj COST $$$$$

6 dried shiitake mushrooms

12 iceberg lettuce leaves, trimmed 1 tbsp rice bran oil 1 brown onion, finely chopped

2 garlic cloves, crushed

1 tbsp grated fresh ginger 500g minced chicken

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp sesame oil

½ cup bean sprouts

2 tbsp chopped garlic chives

1 Place mushrooms in a small heatproof bowl. Add enough boiling water to cover. Set aside 30 mins until softened. Drain mushrooms, thinly slice.

2 Meanwhile, place lettuce leaves in a large bowl of iced water. Refrigerate 30 mins until crisp.

3 In a wok, heat oil on medium. Cook onion, garlic and ginger, stirring until fragrant. Add chicken and increase heat to high. Cook, stirring with a wooden spoon to break up any lumps, 5 mins until browned.

4 Add mushrooms, soy sauce, oyster sauce, sesame oil and ¼ cup water. Reduce heat to low and simmer, stirring occasionally, 10 mins until slightly thickened.

5 Drain lettuce leaves and pat dry. Fill with chicken mixture. Serve with bean sprouts and garlic chives.