Chili Chicken Cups

• 500g Chicken Mince
• 1 tbsp Soy sauce
• 1 tbsp Rice wine vinegar
• 1 tbsp Sesame oil
• Peanut oil for deep frying
• 60g Dried rice vermicelli noodles
• 1 Red pepper
• 120g Water chestnuts can
• 2 Spring onions
• 1 tsp Root ginger
• 1 Iceberg lettuce
• 1 Orange
  

Sauce

• 1 tsp Sesame oil
• 1 tsp Corn flour
• 2 tbsp Soy sauce
• 2 tbsp Hoisin Sauce
• 1 tbsp Teriyaki sauce
• 1 tbsp Chilli sauce

1. Prepare your sauce by grating the orange rind and use two teaspoons of it to combine with all the other ingredients, mixing until the corn flour has dissolved. Set aside. Use the peeled orange to divide into segments to garnish the finished dish.
2. Coarsely chop the water chestnuts, finely slice the spring onions and the pepper, grate the root ginger.
3. Prepare the mince by mixing it with soy sauce, vinegar and sesame oil, cover and refrigerate.
4. Half fill a wok, or large heavy based pan with oil and heat to moderately hot. Carefully add the broken up rice noodles in small batches and fry for 1 – 2 seconds or until they puff up.
5. Remove and drain on paper towels.
6. Using a little peanut oil in your wok or large pan add the chicken mince and fry for 2 – 3 minutes breaking up any lumps.
7. Add the pepper, water chestnuts, ginger and spring onions and toss for 1 – 2 minutes
8. Remove from the heat and add the noodles, saving a few for decoration. Form the lettuce leaves into 8 cups, trimming the edges if needed and divide the mixture between them, sprinkle the reserved noodles on the top.

Number of Portions:

4

Vegetarian:

No

Difficultly:

Easy

Cooking Time:

<1 Hour

Author:

WaiYeeHong