1 tablespoon dry sherry

1 teaspoon cornflour

1 tablespoon light soy sauce

2 tablespoons hoisin sauce

5 tablespoons chicken stock

1/2 teaspoon sugar

1 tablespoon sunflower oil

1 large garlic clove, crushed

3 spring onions, chopped, green separated from white, plus 1

shredded to garnish

200g minced chicken

220g water chestnuts, drained and chopped

2-4 tablespoons chopped fresh coriander

2 – 4 tablespoons chopped  fresh Thai Basil

3 little Gem lettuces, each broken into individual leaves


1- In a bowl, mix the sherry and cornflour to a smooth liquid.  Add the soy sauce, hoisin sauce, sugar and stock.  Set aside.

2- Heat the oil in a wok or large frying pan.  Toss in the garlic and the white spring onions and stir fry for 2-3 minutes.

3- Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps.

4- Tip in the water chestnuts and stir fry for a further 2 minutes.

5- Push the chicken mixture to one side of the wok.  Pour the sherry mixture into the empty part and stir for 1 minute until it bubbles and thickens.  Combine all the ingredients thoroughly, then leave to simmer for 5 to 10 minutes.  Season and stir in the green parts of the spring onions, coriander and Thai basil.

6- Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion and chopped coriander.


  • Suggest your guests to roll the lettuce up around the filling to make a shape that’s easy to eat as finger food.
  • You can make the filling the day before.  Reheat it well for 5 to 10 minutes until hot, stirring all the time and adding a splash of hot water if it is too dry.




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