Chicken Lettuce Wraps (Yuk Sung Style)

300g minced chicken
1 carrot, finely diced
½ onion, diced
1 stick celery, diced
2–3 dried shiitake mushrooms (soaked, chopped)
1 Chinese sausage (lap cheong), diced
2 garlic cloves, chopped
1 thumb-sized ginger, chopped
2 spring onions, sliced
Handful cashews (optional)
Lettuce leaves (gem or iceberg)
Vegetable oil

The Marinade

Pinch salt
Pinch sugar
1 teaspoon sesame oil

The Sauce

2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
½ teaspoon sugar
1 teaspoon sesame oil
Splash dark soy sauce
Splash chicken stock

PREPARATION

1. Marinate minced chicken with salt, sugar and sesame oil, mixing well.

COOKING

1. Heat a wok until smoking hot, add oil and fry the minced chicken, breaking it apart until fully cooked, then remove and set aside.
2. Add a little more oil, then fry garlic and ginger briefly until fragrant.
3. Add Chinese sausage and cook lightly to release its oils.
4. Add diced carrots and stir fry until slightly softened.
5. Add onions, followed by celery and mushrooms, stir frying quickly to keep texture.
6. Return cooked chicken to the wok and mix through.
7. Pour the sauce around the edge of the wok and toss to coat evenly.
8. Add a splash of chicken stock and allow the sauce to reduce slightly.
9. Stir in cashews (if using) and spring onions.
10. Cook briefly until everything is well combined and glossy.
11. Spoon the mixture into lettuce leaves and serve immediately.

School of Wok Tips

• Cook mince first to avoid overcrowding the wok.
• Add sauce around the edge for better caramelisation.
• Keep vegetables slightly crunchy for texture contrast.
• Use high heat to achieve wok hei flavour.

FAQs

What lettuce works best?
Gem or iceberg for crisp, sturdy cups.

Can I use other meats?
Yes, pork, beef or turkey work well.

Do I need Chinese sausage?
No, but it adds a unique sweet-savory depth.