Chicken Sang Choi Bau
This is a twist on a normal sang choi bau, with rice vermicelli replacing some of the chicken. We fry up onion, garlic and ginger, then add free-range chicken mince and stir-fry, before adding a mix of pretty much every delicious Asian sauce in the pantry. We finish the dish off by stirring through short lengths cooked rice vermicelli, loads of coriander and spring onions, crunchy water chestnuts and toasted sesame seeds.
Free-range chicken, onion, garlic, ginger, rice bran oil, sesame oil, soy sauce, shaoxing wine, hoisin sauce, oyster sauce, rice wine vinegar, spring onions, water chestnuts, coriander, rice vermicelli, sesame seeds.
Gluten, Shellfish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Fish, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
serves 1 (hungry!) – 2 adults
Serves 3-4 adults with accompaniments
Garnish with extra coriander, sliced spring onions and finely julienned chilli and serve with lettuce cups and/or steamed rice and Asian greens.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan, wok or microwave in short bursts and reheat gently, stirring occasionally, till piping hot.