- 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
- Heat the oil in a large wok.
- Fry the chicken mince over a high heat until browned, which should take about 3 minutes.
- Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes.
- Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey.
- Stir fry at high heat and ensure the sauce bubbles and eventually dries up so that you don’t end up with soggy mince.
- Remove from the heat, and stir in sesame oil.
- 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!
- 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