Chicken San Choy Bow

Mike Reid & Adam D’Sylva

Serves 2


  • 2 whole cosberg, separate leaves
  • 1 lup cheong sausage, diced
  • 4 spring onions, sliced into rounds
  • 1 brown onion, diced
  • 4 dried shiitake mushrooms, rehydrated and diced.
  • 6 tinned lychees, diced 
  • 1 bunch coriander, picked and washed
  • 400g chicken mince
  • 15g corn flour
  • 50ml water
  • Pinch of sea salt
  • 1 whole egg
  • Vegetable or canola oil for cooking

For the Dressing:

  • 100ml Healthy Boy light soy sauce
  • 40ml Shao Hsing cooking wine
  • 25ml oyster sauce
  • 5ml sesame oil


  1. Mix water, corn flour, salt and egg together in a bowl. Add chicken mince and mix well. 
  2. In a hot wok, add vegetable oil and fry chicken mixture until caramelized & fluffy. Add lup cheong, vegetables and continue cooking until onions are cooked through and aromatic. 
  3. Once mince and veggies are crispy, remove from heat and season with dressing, lychees & coriander leaves. Divide evenly into lettuce cups, serve immediately.
  4. Mix well together.
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