Spiced chicken lettuce cups

Spiced chicken lettuce cups

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Recipe for Kenwood by Eugene Hamilton


  • 30ml sesame oil
  • 1kg chicken
  • 350g onion
  • 90g garlic
  • 30ml soy sauce
  • ½ cup hoisin sauce
  • ½ cup char sui sauce
  • 40g fresh ginger, minced
  • 80ml sherry vinegar
  • 100ml sweet chilli sauce
  • 300g water chestnuts sliced
  • 250g spring onions, finely sliced
  • 50ml sesame oil
  • 100g Roasted cashews, chopped
  • salt to taste

  • Iceberg lettuce or cos leaves, rinsed and drained
  • 50g fried shallots
  • Fresh coriander (optional)


  1. Fit the mincer attachment using the medium diameter die. Place a bowl underneath the mincer. Feed the chicken pieces through the mincer on a medium speed. Place the bowl into the fridge until needed.
  2. Using the food processor attachment, add the onion and garlic. Attach the lid and pulse until a fine dice is achieved.
  3. Attach the flexi beater attachment, set the temperature to 120°C on the continuous setting. Add the sesame oil, minced chicken, onion and garlic and cook for 8 minutes. Add the hoisin, char sui, ginger, sherry vinegar & spring onions and cook for a further 4 minutes. Turn off and remove the bowl, stir in the roasted cashews and sesame oil, check & adjust seasoning.
  4. Serve in bowls topped with fried shallots & coriander with lettuce leaves.

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