Wednesday, November 21, 2007

Chicken Soong

I threatened to post this up a while ago, so here it is. This is a totally stunning starter and is great fun if you serve up the salad in communal style. The variations in taste and texture are as explosive as the variety of herbs and leaves you use. Go mad!

The recipe might look complicated because of the different stages, but it'll take you ten minutes to assemble these and another ten to cook it up. Serve the soong warm, but not piping hot.

At the table, the trick is to spoon a heap of the soong mixture into a lettuce leaf (or any other leaf of appropriate size from the selection in front of you) and then add a few other herbs and bits and bobs as your fancy takes you, then wrap it up around the chicken and pop it in!


  • 400g Chicken, minced
  • 1 onion, chopped
  • 300g mushroom, chopped
  • ½” fresh ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tbsp oil


  • 50ml soy sauce
  • 50ml white wine
  • 1 tbsp sugar


  • 50ml white wine
  • 50 ml soy sauce
  • 50 ml vinegar
  • 1 tbsp honey
  • 1 tbsp ketchup
  • 1 tsp cornflour


  • Mixed Lettuce (iceberg, oakleaf, garden)
  • Bunches of fresh basil, coriander, mint, dill

Marinate the minced chicken along with the garlic and ginger in the marinade ingredients for about an hour. Mix up the sauce ingredients. Fry up the onion in the oil, adding the mushroom once the onion has softened a little. Add the chicken and stir fry for a few minutes until it’s cooked through, then add the sauce ingredients (the sauce may need a ‘refresher’ stir before you add it to the chicken as the cornflour tends to settle reasonably quickly) and stir fry for a minute more, then serve with a selection of mixed lettuce and herbs.

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