SAN CHOY BOW (CHICKEN BEEF OR VEAL) – PHASE 2Jess Arroyo
500 g Chicken mince (Veal or Beef) very lean
4-6 Tbsp of water
3 Tbsp. Tamari sauce (Chang’s, Fountain, Ayam)
3 Tbsp. Fish sauce gluten free (Chang’s)
1 tsp. Ginger, grated
2 Garlic cloves, minced
½ cup fresh chopped coriander
3 cups Iceberg lettuce'(keep 3 small leaves shred the rest finely) OR 2 cups Cabbage
Mix tamari and fish sauce in a jug.
Stir fry the mince until half-browned.
Mix chicken mince with water until absorbed. (this will help soften the proteins in the meat and improve the finished. (texture)
Add ginger, garlic, coriander, tamari and fish sauce.
Continue simmering to reduce sauce. (Divide into 5 portions) freezes well.
Fill 3 small lettuce cups with shredded lettuce divide the single portion of meat over the lettuce.
By Jess Arroyo