This looks like a delicious starter or canape, and quite easy too.
Serves 8-12
Ingredients
- 1 tbsp dry sherry
- 1 tsp cornflour
- 1 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1/2 tsp sugar
- 5 tbsp chicken stock (Gluten free if required)
- 1tbsp sunflower oil
- 1 large garlic clove, crushed
- 3 spring onions, chopped, green separated from white plus 1 shredded to garnish
- 200g minced chicken/turkey
- 220g can water chestnuts, drained and chopped
- 2-4tbsp chopped, fresh coriander
- 3 little gem lettuces, each broken into into 8 individual leaves
Method
- In a bowl, mix sherry (and why not a glass yourself) and cornflour to a smooth liquid. Add soy and hoisin sauces, sugar and stock and set aside.
- Heat oil in wok or large frying pan, toss in garlic and whites of spring onions and stir fry for 2-3 mins. Tip in chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any lumps.
- Tip in water chestnuts and fry for a further 1-2 mins.
- Push chicken mixture to side of pan and pour sherry mixture (and why not have another glass) into the empty part and stir for 1-2 mins until it thickens.
- Combine thoroughly then leave to simmer for 5-10mins. Stir in the green part of the spring onions and coriander.
- Lay lettuce leaves on serving plates and spoon in the warm mixture without overfilling and scatter with the shredded spring onion.
- It should be possible for guests to roll lettuce around the filling to make this the perfect finger food.
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