11
Sang Choi Bow Serves 4 as an entrée
You will need approximately 400g of
chicken breast for this recipe. Pork
can be substituted in this recipe. We
recommend using the medium disc.
3 green onions
1 tablespoon peanut oil
1 clove garlic, crushed
½ teaspoon grated fresh ginger
6 fresh shiitake mushrooms, chopped
finely
350g chicken mince
4 lettuce leaves, to serve
2 teaspoons sesame seeds, toasted
Sauce
1 tablespoon shao hsing wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1. Assemble Multi-Food Grinder with
the blade and medium disc.
2. Turn Multi-Food Grinder on and
slowly add chicken pieces into
the chute using the food pusher.
Reserve and set aside.
3. Separate white and greens parts
of onions. Finely chop the white
parts and thinly slice the green.
Keep separate and set aside.
4. Heat oil in a wok over high heat,
add garlic, ginger, mushrooms
and white parts of green onions
and cook stirring frequently for
1 minute.
5. Add chicken mince and cook 3-4
minutes or until golden and crumbly.
6. Combine sauce ingredients in a
separate bowl, mix well. Pour into
chicken mince and stir-fry 3 minutes
or until chicken mince is cooked
and sauce has thickened. Stir
through green parts of green onions.
7. Spoon into lettuce cups, sprinkle
with sesame seeds and serve
immediately.
Tip: Shoa Hsing wine, oyster sauce,
hoisin sauce and sesame oil are all
available in Asian supermarkets.
Red Curry Paste Makes approx 1 cup
2 teaspoons shrimp paste
16 – 20 dried long red chillies
2 teaspoons salt
2 tablespoons chopped galangal
4 tablespoons chopped lemongrass
6 kaffir lime leaves, stems removed
and sliced thinly
2 teaspoons scraped and chopped
coriander root
¼ cup chopped red shallots
1
⁄3 cup chopped fresh garlic
1. Preheat a grill on High. Wrap
shrimp paste in aluminium foil and
place onto a baking tray. Grill 1-2
minutes and turn over and repeat.
Alternatively place onto a hot
barbeque hot plate and cook 1-2
minutes each side. Remove and set
aside to cool.
2. Remove stalks and seeds from
chillies; place in a bowl. Pour over
boiling water to cover and soak for
20 minutes or until softened. Drain
chillies and roughly chop. Place
chillies into a bowl with remaining
ingredients; mix well.
3. Assemble Multi-Food Grinder with
the blade and fine disc.
4. Turn Multi-Food Grinder on and
slowly add paste ingredients into the
chute using the food pusher. Repeat
once or twice more depending on
the fineness of paste you require.
5. Store paste in an airtight container
for up to 3 days. Alternatively, freeze
for up to 6 months.
Recipes continued
