I have made this recipe many times over the years, it started life as Sung Choi Bau, but I find it much easier to eat, just served with rice. It is another really quick meal that is filling and full of good things. I love the crunch factor of the bean sprouts, water chestnuts and toasted sesame seeds. The sauce is simple and you just mix it all together and pour over the cooked chicken mince, let it cook away and reduce a little and voila another lovely meal.
Ingredients for Spicy Chicken with Bean Sprouts and Water Chestnuts, clockwise from top right-
2 tablespoons soy sauce, 2 tablespoon hoisin sauce, 2 tablespoon oyster sauce, 1 to 2 teaspoons dried, flaked chilli, 3 teaspoons ginger, sliced finely, 1 medium brown onion, chopped finely, 2 fat garlic cloves, grated on a microplane, 1 packet of bean sprouts, rinsed and drained, 1 can water chestnuts, drained and sliced finely, 2 spring onions, sliced finely, 2 tablespoons sesame seeds, toasted, 500 grams lean chicken mince and juice of half a lime
Slice the ginger, finely chop the onion and grate the garlic, set aside
Drain and slice the water chestnuts, set aside
Rinse and drain the bean sprouts, finely chop some spring onion, mint and coriander and toast the sesame seeds, set aside
Heat a non stick heavy based fry pan, add a small amount of oil and sauté the onion, garlic, chilli and ginger
Now add the chicken mince and fry, gently breaking up the mince as you go, you don't want any clumps on mince
In a jug, combine all the sauces and give it a good stir
Pour over cooked chicken mixture and let cook away and reduce for 5 to 10 minutes, don't let it reduce too much as you need the sauce to cover everything
Just before serving, add in the toasted sesame seeds, lime juice and bean sprouts and gently mix through
Sprinkle over coriander and serve over steamed rice
This dish takes hardly any time to cook, the time spent, which isn't long, is mostly in preparation, so it makes another great weeknight meal. Oh, and it is delicious!