The Lad is a big fan of San Choy Bao and while I’ve never hated the dish, it’s not one I was keen on re-creating at home. I’m all done for the Asian-y, mince-y, meaty good times but the lettuce always gets a bit warm and limp and just makes me wish it was a pile of capsicum or noodles or something else that would stay snazzy with warm mince.
BUT when I came across Spoon Fork Bacon’s recipe for Chicken Lettuce Wraps I thought I might be on to a winner that would keep both me & him happy. Something about the deliciously thick and saucy chicken breast pieces stirred up with shallots and mushrooms was too good to refuse – even with the presence of lettuce leaves!
We pretty much made the recipe exactly as it was here except we omitted the chestnuts & bamboo shoots (keepin’ it simple) & used swiss brown mushies (on sale at Woolies – hello!) instead of shiitakes.
Thick, sticky & delicious
Being inspired by the thought of a barbecue on stinking hot days such as today (and tonight – it’s gotta be about 30 degrees C still I reckon!) we opted for the pot luck randomness of a little potato side to accompany our chicken lettuce combo.
Based on a recipe Iowa Girl Eats posted sometime back, these carbolicious lip-smackers are an easy alternative to roasted taters but just as tasty. Boil the suckers up whole & then, when they’re done nicely (still firm but not crunchy), put some slice marks across the top to resemble a noughts & crosses board & then give them a gentle squash down with a masher/spatula/textbook. Lay out on a tray & give a good sprinkle with S&P, garlic powder & decent olive oil. Stick them under the grill and let them get niiiice and crispyyyy around the edges. Delish!
With bellies full of sticky chicken, lettuce leaves & spuds, we’re going to attempt to hit the hay despite the humidity… C’mon cool change!
“It’s so damn hot, milk was a bad choice!”
