Chicken San Choy Bau

Discussion in 'Geek Recipes' started by Oppressa, Dec 18, 2013.

  1. Oppressa

    Oppressa Member

    Joined:
    Jun 5, 2004
    Messages:
    5,559
    Location:
    Sydney
    Ingredients:
    1 1/2 tablespoons vegetable oil
    1/4 teaspoon sesame oil
    3 cloves garlic, crushed
    3 teaspoons grated fresh ginger
    6 spring onions, thinly sliced
    500g chicken mince
    100g drained water chestnuts, finely chopped
    100g drained bamboo shoots, finely chopped
    1/4 cup (60ml) sherry
    1 teaspoon sugar
    Cos or iceberg lettuce or witlof (chicory) heads
    Oyster sauce, to serve

    Method:
    Heat the oils in a wok or large frying pan, add the garlic, ginger and half the spring onion and stir fry over high heat for 1 minute.

    Add the mince and continue cooking for 3-4 minutes or until just cooked, breaking up any lumps with a fork.

    Add the water chestnuts, bamboo shoots, oyster and soy sauces, sherry, sugar and the remaining spring onion. Cook for 2-3 minutes or until the liquid thickens a little.

    Allow the mixture to cool slightly before dividing among the lettuc eleaves. Drizzle with oyster sauce and serve immediately.

    Note: the filling can be made up to 2 days in advance and reheated just before assembling. Pork mince can also be used (either replacing the chicken or substituting half of it.

    Adding the spring onions, garlic and ginger to the oil (I just combined them in a bowl, ready to go)
    [​IMG]

    Frying
    [​IMG]

    Chicken added and breaking it up
    [​IMG]

    The rest of the ingredients being added (again I had them ready in a bowl)
    [​IMG]

    Reducing the juices (don't cook them all away though, SCB is nice when it's juicy :)
    [​IMG]

    Unfortunately I didn't get shots of them when complete as I took them to a party where they were thoroughly enjoyed!
     
  2. scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,200
    Location:
    San Mateo, CA
    This is a great little standby recipe for weeknights when you want something quick and tasty - we make it all the time.
     
  3. sjobeck

    sjobeck Member

    Joined:
    Jun 30, 2001
    Messages:
    559
    Made a pork one the other night. Main problem was the high degree of fluid that comes out - looks like you experienced the same thing.

    Any clues on how to deal with this? Good Chinese restaurants have a drier filling
     
  4. Predator

    Predator Member

    Joined:
    Jun 28, 2001
    Messages:
    1,797
    Location:
    Newcastle
    Cheers, might give this a crack tonight.

    Too much liquid? I'd guess you need much higher temperatures, boil the liquid off as it comes out. Remember the oil has to be really hot before you start. No sizzle and bubbling when you add stuff? The oil is too cold.

    Of course if the liquid is mainly oil and fat, well that's an easy one to solve.
     
  5. oliverg

    oliverg Member

    Joined:
    May 6, 2003
    Messages:
    319
    Overloading / overcrowding the wok, no matter how hot will result in stewing instead of frying = lots of liquid

    A wok burner (110-130MJ) really helps.

    Try to do the meat in small batches if you really have to.
     
  6. Clem

    Clem Member

    Joined:
    Aug 25, 2001
    Messages:
    3,104
    Location:
    Radelaide, 5044
    Look's great and I plan to try it too.
    Too much fluid, I just run the food through a sieve and then back into the wok to heat again. Something I do for Taco's too as there is a lot of fat in that fluid that I don't particularly want to eat.
     
  7. hosh0

    hosh0 Member

    Joined:
    May 28, 2007
    Messages:
    8,969
    Location:
    Sydney N.S.W
    That liquid isn't magically appearing from no where it's generally from the meat so just straining it out means your meat is dry and not as juicy.
     
  8. JugV2

    JugV2 Member

    Joined:
    Jan 16, 2007
    Messages:
    6,049
    Location:
    Darwin
    I've had this in a restaurant where it has been quite spicy - would you add chillies to this recipe?
     
  9. RyoSaeba

    RyoSaeba Member

    Joined:
    Sep 11, 2001
    Messages:
    12,289
    Location:
    Perth
    At the restaurant I used to work at we use:

    Water chestnuts
    Bamboo shoots
    Straw mushroom (can)
    Crushed Cashew nuts
    Celery

    and either pork or chicken.
     
  10. OP
    OP
    Oppressa

    Oppressa Member

    Joined:
    Jun 5, 2004
    Messages:
    5,559
    Location:
    Sydney
    Just redid this, actually the best SCB I've ever tasted :D

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     

Share This Page