Chicken Yuk Sung

• 2 tbsp vegetable oil  
• 1 tbsp sesame oil  
• 2 garlic cloves finely chopped  
• 3cm fresh ginger – peeled and sliced finely  
• 3 spring onions, finely sliced  
• 1 1/2 tbsp dark soy sauce  
• 3 tbsp oyster sauce  
• 1 tbsp rice wine  
• 1 iceberg lettuce  
• 500g of minced or diced chicken  
• 220g can of water chestnuts chopped into very small pieces  
• 1 large carrot, chopped into a small dice  
• 1 medium white onion, chopped into a small dice  
• 1 tbsp sugar  
• Handful of salted cashew nuts 

Vegetarian/Vegan alternatives – Use mushroom stir fry sauce in place of the oyster sauce and swap the chicken for uncooked cauliflower mini florets. 

1. Gently heat 1 tbsp of oil in a wok. Add the garlic, ginger and spring onions and fry for 45-60 seconds until the ginger and garlic are aromatic.  
2. Add the chicken (or cauliflower florets) and cook until browned. Remove from the pan and set aside.  
   
   
3. In a small bowl mix the soy sauce, oyster (or mushroom) sauce, rice wine and sugar.  
   
   
4. Heat 1 tbsp oil in a wok over a medium heat. Add the onion, carrot and water chestnuts and cook for 3-5 minutes or until softened and browned. Add the soy sauce mixture and mix in well.  
   
   
5. Place the meat/cauliflower back into the pan and cook over a medium heat until the sauce has reduced; the mixture should be quite dry. Turn off the heat, add the sesame oil and mix well. 
   
   
6. To serve, spoon some of the Yuk Sung and cashews into a lettuce leaf, wrap and eat!  

Kitchen hack: Separate the lettuce leaves trying to keep them intact; the best way of doing this is to hold the head of lettuce under a gently running cold tap and as the leaves fill with water they should peel (intact) away from the lettuce. 

• Chopping board  
• Sharp knife  
• Measuring spoons (unless you plan to ‘by eye’ it with Kwoklyn)  
• Wok or deep sided frying pan 
• Wooden spoon 
• Serving plate