Ingredients:
300g chicken thigh mince
1 iceberg or cos heart lettuce
Half onion - diced
1 tsp minced ginger (Ginger cold blended paste from Woolies will work well)
1 clove minced garlic
1 tbsp CHING SICHUAN PEPPERCORN OIL
1 tbsp CHING XO SAUCE
Optional ingredients (1/4 cup for each items):
Frozen mixed vegetable
Diced shitake mushroom, capsicum or celery
Pinenut
Sauce:
1 tbsp oyster sauce
1 tsp soy sauce
1 tbsp shaoxing wine
1 tsp sugar
1. Break off the lettuce leaves, selecting those that are cup-shaped for holding the mixture. Wash them thoroughly and set aside for serving.
2. In a small bowl, combine the oyster sauce, Shaoxing wine, soy sauce, and sugar. Mix well and set aside for later use.
3. Heat Sichuan peppercorn oil in a frying pan over medium heat. Add the onion, ginger, garlic and spring onion and sauté for a few minutes.
4. Add the chicken to the pan and cook for approximately 5 minutes, stirring regularly, until it is fully cooked. If you’re using any optional ingredients, add them now and mix well. Continue cooking for another 2 to 3 minutes.
5. Pour in the sauce mixture and cook for an additional minute.
6. Finally, add the CHING XO SAUCE and mix thoroughly. Remove the pan from the heat.
7. Spoon the mixture into the lettuce cups and serve immediately.