- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. dry sherry
- 1 tsp. sugar
- Salt and pepper
- 1 iceberg or romaine lettuce (carefully separate the leaves and immerse them in cold water)
- 1 tbsp. peanut oil
- 1 clove of garlic (finely chopped)
- 1 slice of ginger (finely chopped)
- 2 spring onions (finely chopped)
- 500g chicken fillets, roughly chopped
- 4 water chestnuts (finely chopped, cut some into thin strips for garnish)
- 1 stick of celery (fine strips)
- 1/2 freshly chopped red chilli
- Cornflour if required (to thicken the dish)
Wash the lettuce leaves and dry on a tea towel. Use the middle crisp "bowl shaped" leaf.
Mix the ingredients into the marinade. Cut the chicken into very thin strips and stir into the marinade. Let the meat marinade for 20 minutes.
Heat the Classic Wok to a medium heat while you prepare the rest of the ingredients. Finely chop the garlic, ginger and chilli. Chop the celery, water chestnuts and spring onions - save some for garnish.
Heat the oil, add the garlic, ginger and spring onions, taking care to not brown them. Add the chicken (save the marinade) and heat until cooked through. Set the meat aside on a plate.
Add the vegetables and fry until tender but still crisp. Add the marinade and cornflour mixed with water to thicken if required. Put the chicken back in the wok and heat for 2-3 minutes.
Place a bowl-shaped lettuce leaf on a plate and put a spoonful of chicken and vegetables inside it. Use the lettuce leaf like a 'taco', with the meat filling the middle. Repeat until there are no more lettuce leaves - you could also put 2-3 pieces on each plate and serve as a main dish.
The taste of the ginger is intensified by adding fresh lime juice. Fresh ginger also tastes great as a tea together with lemon juice and is particularly good against colds.