Duck sang choi bao
These sang choi bao are a great way to get a party started. If duck is not to your taste, you can make it with chicken or quail, or even minced lamb or beef. The duck sauce is also really yummy served on noodles or steamed rice. Deep-fried rice noodles make a tasty garnish for sang choi bao.
You can use duck, chicken or even beef in Chinese-favourite sang choi bao. Photo: William Meppem
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2 duck breasts, skin removed
150g pork mince
2 tbsp peanut oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 dried Chinese sausages, sliced
2 tbsp preserved Chinese mustard greens, chopped
2 large fresh shiitake mushrooms
8 water chestnuts, chopped
4 tbsp shaoxing
1 tbsp castor sugar
2 tbsp Chinese light soy sauce
1/4 cup oyster sauce
few drops of sesame oil
1 small carrot, peeled and julienned
1 small Lebanese cucumber, julienned
1 small handful bean sprouts
2 long green shallots, sliced
6 large iceberg lettuce leaves
Finely chop duck breasts and place in bowl with the pork mince. Knead with your hands until it becomes sticky and the meat binds together.
Heat half the oil in a wok on a high heat and when smoking, add the garlic, ginger, Chinese sausage, mustard greens, shiitake mushrooms and water chestnuts and briefly stir fry until fragrant. Remove and reserve. Heat the remaining oil, add the mince and stir-fry until golden brown, then return the reserved stir-fried mixture.
Deglaze with shaoxing, then reduce the heat. Stir through the castor sugar, soy, oyster sauce and sesame oil. Check seasoning then add the carrot, cucumber, bean sprouts and shallots.
Turn off the heat and fold vegetables through the mixture.
Spoon the mixture into the lettuce cups and serve immediately.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury