Chicken San Choy Bau

Serves: 6
Preparation Time: 10
Cooking Time: 15


  • 250 mls (1 cup) Campbell's Real Stock - Chicken
  • 2 cloves garlic, crushed
  • 6 green shallots, finely sliced
  • 350g chicken mince
  • 2 tsp soy sauce
  • 50g crispy fried egg noodles (available in a packet)
  • 8-12 iceberg lettuce leaves
  • 1 cup bean sprouts


  1. Heat the stock in a wok or frying pan. Add garlic and shallots and cook for 1 minute.

  2. Add mince and cook, uncovered, over a medium heat for 10 minutes, stirring occasionally or until most of the liquid has evaporated. Stir through soy sauce and cook for a futher 1 - 2 minutes. Remove from heat and stir through noodles.

  3. Meanwhile place lettuce leaves in a bowl of ice cold water to crisp. Drain, then pat well with paper towel to dry.

  4. To assemble, divide the chicken mixture inside the lettuce leaves, top with bean sprouts and serve. To eat, roll the leaf around the chicken mixture and enjoy eating with your fingers!


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