Close up of lettuce meat cups with red peppers as garnsih

Yuk Sung

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


  • 15ml (1 tbsp) vegetable oil
  • 450g (1lb) chicken mince
  • 2 carrots, peeled and finely chopped
  • 225g (½lb) mushrooms, cleaned and finely chopped
  • 6 water chestnuts, finely chopped
  • 15ml (1 tbsp) Chinese Five Spice
  • 45ml (3 tbsp) dark soy sauce
  • 30ml (2 tbsp) Chinese rice wine
  • 15ml (1 tbsp) honey
  • 15ml (1 tbsp) sesame oil
  • 4 gem lettuce, washed
  • 4 spring onions, cleaned and thinly sliced
  • 2 red chillies, washed and thinly sliced
  • Fresh coriander leaves, for garnishing 


  1. Heat the oil in a large wok. 
  2. Fry the chicken mince over a high heat until browned, which should take about 3 minutes.
  3. Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes. 
  4. Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey. 
  5. Stir fry at high heat  and ensure the sauce bubbles and eventually dries up so that you don’t end up with soggy mince. 
  6. Remove from the heat, and stir in sesame oil. 
  7. Place the mince in a serving dish, with lettuce leaves on the side so that guests can help themselves. Alternatively, wait for the meat to cool down a bit and fill each lettuce cup with the chicken, then place on a serving platter. Perfect for parties!
  8. Sprinkle with spring onions, red chillies and coriander. Enjoy!


  • Traditionally, Yuk Sung is made with pork mince, but in this case I used chicken. Feel free to experiment with lamb and beef mince!
  • Category: Starter
  • Method: Stir Fry
  • Cuisine: Chinese

Keywords: yuk sung, chicken yuk sung, pork yuk sung recipe, Chinese takeaway recipe, Chinese starter recipe