This picnicky version of sang choy bau is healthy, crunchy and energising, not to mention gluten-free. This quantity will last two children for about three days. The chicken makes great sandwich filling, too.
2 chicken breasts
1 stick celery, chopped into small dice
8 mint leaves, finely chopped
6 chives, finely chopped
1 tsp lemon zest
salt and pepper, to taste
cos lettuce leaves
1. Steam the chicken breasts until cooked through. A whole chicken breast takes about 15 minutes (poke it with a skewer to ensure juices run clear). Set chicken aside to cool. Finely chop once cool and mix gently with other ingredients.
2. Separate the lettuce leaves and send a few pristine scooped leaves to school, along with chicken filling in a separate container, a cold pack and a spoon.