Chicken sang choi bao

by Ed Halmagyi

Ingredients

  • 4 x 170g skinless chicken breast fillets
  • 1L chicken stock
  • 2 bay leaves
  • 1 head iceberg lettuce
  • 1 carrot, peeled and grated
  • 1 cup bean shoots
  • 1 bunch basil leaves
  • 2 Tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 lime, juiced
  • ¼ cup cashews, chopped

Instructions

1 Combine the chicken breasts, stock and bay leaves in a saucepan and set over a low heat. Bring slowly to a simmer then poach very gently for 20 minutes, until the chicken is just cooked. Set the chicken aside to cool slightly, then shred finely.
2 Separate the larger outer leaves of the lettuce and trim eight of these into cup shapes with a sharp pair of scissors. Shred 2 cups of the remaining lettuce finely.
3 Mix the chicken, shredded lettuce, carrot, bean shoots, basil, soy sauce, sesame oil and lime juice in a large bowl. Spoon this mixture into the lettuce cups and serve topped with cashews. For school lunch pack the lettuce cups, salad mix and dressing separately.