Chilli, ginger and lemongrass chicken on betel leaves
Ripe figs, oyster shots, smoked salmon, happy guests ... get your Christmas party off to a good start, writes Lynne Mullins.
Ingredients
4 pieces dried cloud ear fungus
2 tbsp vegetable oil
2 tsp fresh grated ginger
1 large red chilli, very thinly sliced
1 stick lemongrass (white part only), finely chopped
1 clove garlic, finely chopped
400g minced chicken
1/2 cup water chestnuts, drained and chopped
2 green onions, thinly sliced
1 tbsp soy sauce
1 tbsp fish sauce
1/2 tsp sesame oil
24 betel leaves washed and dried
1/4 cup shredded coriander leaves
Method
Cover fungus with hot water and soak for 15 minutes, then drain and cut into very thin strips.
Heat vegetable oil in a wok and add ginger, chilli, lemongrass and garlic and stirfry over high heat for 2-3 minutes. Add chicken and stir-fry for 2-3 minutes. Add fungus, water chestnuts and green onions and cook for 1 minute. Add soy sauce, fish sauce and sesame oil and stir over high heat until chicken is cooked. Place spoonfuls of warm chicken mixture on betel leaves and top with coriander.
Chicken mixture can be made one day ahead and kept, covered, in the fridge. Reheat before serving.
Makes about 24.
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