Chinese iceberg parcels with chicken

Ingredients for 4 servings:

• 100 ml sauce, Hoisin
• 50 ml sauce, sweet teriyaki
• 400 g chicken, shredded
• 50 ml soy sauce
• 1 tbsp cornstarch
• 2 onions, finely chopped
• 1 red bell pepper(s), finely chopped
• 2 carrots, finely chopped
• 3 spring onions, chopped
• 1 iceberg lettuce
• some oil

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Lettuce wrap / San Choy Bau

Marinate the chicken in 50 ml soy sauce and 1 tablespoon cornstarch for 30 minutes, then fry in batches in oil until crispy. Add the onions, carrots, and bell peppers and fry. Add the hoisin and teriyaki sauces and cook for another minute. Stir in the spring onions. Carefully remove and wash the iceberg lettuce leaves, then pat dry. Stuff the meat into the lettuce leaves, roll them up, and eat as is.