Everyone in my family enjoys this dish. It's easy, quick and fun to eat.
Ingredients
| 3 Tbsp | Vegetable oil |
| 2 | Shallots |
| 2 cloves | Garlic |
| 1 can | Bamboo shoots |
| 1 can | Water chestnuts |
| 750 g | Boneless chicken thighs (Main) |
| 3 Tbsp | Fish sauce |
| 3 Tbsp | Lemon juice |
| 3 tsp | Soy sauce |
| 3 heads | Baby cos lettuce, leaves separated, rinsed and dried |
| 1 bunch | Fresh mint, chopped |
| 1 bunch | Fresh coriander, chopped |
| 4 servings | Cooked rice, to serve |
Directions
- Chop shallots, garlic, bamboo shoots and water chestnuts in a food processor. Set aside in a bowl.
- Mince boneless chicken thighs in the food processor.
- Heat oil in a wok or large pan.
- Add chopped shallot/garlic mixture to the wok fry for a couple minutes on medium/high heat.
- Add chicken to the wok. Continue to stir fry and break apart until chicken is not pink anymore.
- Add fish sauce, lemon juice and soy sauce and cook a couple minutes.
- Remove from heat. Stir in mint and coriander.
- Serve with cooked rice wrapped in baby cos lettuce leaves.