Kids will enjoy the sweetness and crunch of baby corn, carrots, and beans—a great way to introduce them to the joy of vegetables.
Serves 3 Prep Time 15 minutes Cook Time 15 minutes
250 grams chicken fillet, cubed
For the marinade
1 teaspoon chopped garlic
1 teaspoon gin
1 teaspoon oyster sauce
For the seasoning
1 tablespoon oyster sauce
1 tablespoon gin
1/2 cup soup stock
sugar, salt, and white pepper to taste
For the sauce
1/4 cup hoisin sauce
1/2 cup water
1 tablespoon gin
1 tablespoon sugar
1 teaspoon ginger juice
For the vegetables
2 tablespoon corn oil
3 pieces ginger, sliced
1 tablespoon onions, chopped
1 tablespoon garlic, chopped
10 pieces baby corn, sliced into 4 parts
1/3 cup carrots, diced
10 pieces Baguio beans, sliced thinly
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon sesame oil
For the topping
6 pieces iceberg lettuce
1/2 cup cashew nuts (toasted and chopped)
1 Mix together the chicken with the marinade. Set aside.
2 In a bowl, combine all the seasoning ingredients. Set aside.
3 In a saucepan, combine all the ingredients for the sauce and let simmer until thickened.
4 Prepare the vegetables: Heat the wok then add corn oil. Briefly stir-fry the ginger, onion, and garlic until fragrant then add the chicken. Toss for a few seconds then add the baby corn, carrots, Baguio beans, and seasoning mixture. Thicken the sauce with cornstarch and water, then add sesame oil. Toss everything together and transfer to a plate.
5 To assemble: Wash and dry lettuce leaves. Fill the lettuce with chicken filling and top with toasted cashew nuts and hoisin sauce. Arrange on a serving platter and serve immediately.
Photography by Miguel Nacianceno | Food Styling by Katherine Sion | Prop Styling by Sharlene Tan
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