That's how to San Choy Bau

Karl Seaward
Apr 19, 2017
2 min read

San Choy Bau is possibly the easiest and one of the messiest dishes to dine on. Great for a light meal or a fun way to dine when entertaining! If you are anything like me you be covered in sauce and be wiping your hands on anything!

Chicken San Choy Bau

Ingredients

500g chicken breast or thigh

1 nest of egg noodles

1/2 iceberg lettuce

1 red capsicum

1 cheek of red cabbage

1/2 bunch spring onion

2 tbs ground cumin

1 tsp ground ginger

1 tsp chilli flakes

1 tbs minced garlic

soy sauce / chilli dip

Method

1. Preheat an oven to 180℃

2. Butterfly chicken breast, or lie chicken thigh flat, rub with minced garlic. Then add cumin, ginger and chilli flakes to a bowl and mix. Add this mix to the chicken and coat evenly.

3. Oil a baking tray and place chicken on it, spaced evenly. Cook the chicken for 25 minutes.

4. Whilst waiting for your chicken to cook, slice cabbage, spring onion and capsicum. Cut an iceberg lettuce in half and take out the inner leaves. (These are going to be used as small cups to place the rest of the ingredients in.) Cut the larger leaves again to make a manageable wrap.

5. Hydrate noodles in boiling water for 1 minute then drain.

6. Have all your ingredients in bowls ready to build your dish!

Classically San Choy Bau uses mince meat, however I find it easier to cut up chunks of breast or thigh instead. You can also use just about any veg you have, normally I would also include bean sprouts and fresh chilli/coriander, but this all depends on your preference and taste buds.

Quick, Simple, Delicious

Enjoy!