Hoi Sin Chicken Lettuce Cups

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AmoyThese crisp, fresh parcels are popular appetisers, found on Chinese restaurant menus worldwide. They’re perfect whenever you fancy a lighter bite.

Serves: 2-4 people

Cooking time: 10 minutes

Preparation: 5 minutes

What You’ll Need:

For the chicken

  • 286g free range chicken breast, de-skinned
  • 800ml water
  • For the Orange Hoi Sin dressing
  • 2 garlic cloves, crushed, peeled and finely chopped
  • 1 inch piece of fresh root ginger, peeled and grated
  • 1 medium orange, juiced
  • 1 pack of Amoy Hoi Sin Stir Fry Sauce
  • 1 tablespoon Amoy Dark Soy Sauce

To serve

  • 150g sugar-snap peas, sliced 1cm on the angle
  • 250g washed and drained gem lettuce, leaves separated

What To Do:

  • Bring 800ml water to the boil in a medium-sized pan.
  • Add the chicken breasts and poach for 8-10 minutes.
  • While the chicken is cooking, prepare the dressing with the garlic, ginger, and orange juice. Mix in the Amoy Hoi
  • Sin Stir Fry Sauce and Amoy Dark Soy Sauce in a bowl and set aside.
  • Prepare the sugar-snap peas and gem lettuce and chill in the fridge for 5 minutes.
  • Remove the chicken from the water, drain well and place on a chopping board. With a knife and fork, shred the chicken into bite-size pieces and then let it rest and cool for 5 minutes.
  • In a large bowl, toss the chicken with the sugar-snap peas and orange hoi sin dressing. Place the gem lettuce pieces on a serving plate and spoon the dressed chicken and sugar snap on to each piece. Sprinkle with toasted sesame seeds to serve.

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