Chicken San Choy Bau

Chicken San Choy Bau (Chicken in Lettuce Cups)

Minced pork is usually used in San Choy Bau. In this recipe, I used minced chicken instead. It turned out to be a good choice. The minced chicken was tender and really yummy with addition of finely diced vegetables and lots of sauce. The lettuce cups add a nice crunch.


  • 250 gm chicken mince
  • 1 cup of carrot (finely diced)
  • 1 cup of red pepper (finely diced)
  • 1 cup of celery (finely diced)
  • 1 cup of mushroom (finely diced)
  • 1 cup of frozen corn
  • 1 clove garlic (minced)
  • 1 tsp ginger (minced)
  • 1 Tbsp oil


  • 1 Tbsp soya sauce
  • 1 tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 2 tsp sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp Chinese cooking wine
  • 1 Tbsp cornflour (mixed in 1 Tbsp water)
  • A large handful of Thai basil leaves

To serve: 8 -10 small lettuce leaves (trimmed to a cup shape)


  1. Heat oil in a wok. Add garlic and ginger, and fry until fragrant.
  2. Add mushrooms, then carrots. Fry until softened.
  3. Add red pepper, celery and corn. Cook for 1 minute or so.
  4. Add minced chicken. Stir to mix well with the vegetables.
  5. Add the sauce (minus the cornflour and simmer until the chicken is cooked.
  6. Thicken with cornflour mixture.
  7. Stir in the Thai basil leaves. Remove to a serving plate.
  8. To serve, spoon some filling into a lettuce cup. Alternatively, serve filling separate from lettuce cups and invite your guests fill their own lettuce cups.

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