Ingredients

Method

• 500 g chicken mince
• 120 g shiitake mushrooms, sliced
• 3 garlic cloves, crushed
• 2 T fish sauce
• 1 T rice vinegar
• 2 T dark soya sauce
• 1 t ground black pepper
• salt, to taste
• 2 heads Romaine lettuce
• Tabasco sauce, for serving
• Woolworths chilli crunch, for serving

Method

Ingredients

1 Place the chicken and mushrooms in a pan over a medium heat and cook until the liquid has evaporated. Add the garlic, fish sauce, rice vinegar, soya sauce and black pepper. Add salt to taste if necessary. Cook until all the liquids have evaporated.

2 Carefully separate and rinse the lettuce leaves. Pat dry and fill the lettuce leaves with the chicken-and-mushroom mixture, and drizzle over the Tabasco and chilli crunch if using.

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Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones