• 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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