San Choy Bao

San Choy Bao ist ein einfaches, feines Gericht mit einem viel diskutierten Hintergrund! Woher kommt es und was heisst es? Bao heisst in Mandarin Brötchen, dabei wird hier aber das Brötchen durch den Salat ersetzt. San Choy (und hier startet die Diskussion) könnte Sangchoi sein, aus dem Kantonesischen, heisst eigentlich Salat und bedeutet ‘reich werden’. Man sagt, das Gericht stammt aus Guangzhou, Südchina. Auch wenn manche uns weismachen wollen, dass es ein australisch-chinesisches Gericht ist.

Auf jeden Fall ist es ein schnelles und einfaches Gericht, das auf jeden Tisch passt. Und ganz klar, es wird von Hand gegessen!

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San Choy Bao is a simple, fine dish with a much-discussed background! Where does it come from and what does it mean? Bao means bun in Mandarin, but here the bun is replaced by lettuce. San Choy (and here starts the discussion) could be Sangchoi, from Cantonese, it actually means salad and translates ‘to get rich’. It is said that the dish originated in Guangzhou, southern China. Even though, some try to make us believe, it is an Australian-Chinese dish.

In any case, it’s a quick and easy dish that fits on any table. And clearly, it is eaten by hand!

San Choy Bao – Chinese Chicken Lettuce Wrap

Pane-Bistecca

San choy bao is a simple, delicious dish with a much-discussed background! Where does it come from and what does it mean? Bao means bun in Mandarin, but here the bun is replaced by the salad. San Choy (and this is where the discussion starts) could be Sangchoi, from Cantonese, which actually means salad and ‘to get rich’. Even if some would have us believe that it is an Australian-Chinese dish.

In any case, it’s a quick and easy dish that fits on any table. And of course, it is eaten by hand!

Prep time

10 min

Marinating time

30 min

Cooking time

20 min

Portions

Total time

1 h

Ingredients

100 ml Hoisin Sauce
100 ml Sweet Teriyaky Sauce
300 g Chicken Breast diced
100 g Onion, sliced
1 red Capsicum, chopped
1 Carrot, diced
1 small Zucchini diced
3 Spring-onion, chopped
1 red Chili chopped
Pepper
1 Ice-berg Salad head, Leaves carefully removed
some Oil

Instructions

Step 1

Marinate the chicken in 50 ml soy sauce and 1 tablespoon of cornflour for 30 minutes and then fry in the oil in batches until crispy (approx. 2 minutes)

Step 2

Add the onions, garlic cloves and peppers and fry. Add the carrots and continue to fry, always over a high heat.

Step 3

Add the hoisin, chili and teriyaki sauces and mix again while still hot for approx. 1 minute and allow to cook.

Step 4

Top with the spring onions and serve with the iceberg lettuce leaves.

Notes

Delicious!

San Choy Bao – Chinesische Hühner-Salat Wraps