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Sang Choy Bao Chicken Wraps

From “Chinatown Cooking ”  by Martin Yan
/ Source: TODAY


  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1/2 pound boneless, skinless chicken breasts or thighs, minced
  • 1 tablespoon vegetable oil
  • 1/3 cup finely diced onion
  • 1 Chinese sausage (about 2 ounces), cut into 1/4-inch dice
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup chopped Chinese yellow chives, Chinese green chives, or regular chives
  • 1 tablespoon chopped red pickled ginger or reular pickled ginger


(Hoisin Sauce)
iceberg lettuce cups n and stir-fry until the chicken is no longer pink but is still moist, 2 to 3 minutes.Add the sugar and salt, then drizzle the egg over the chicken and cook, stirring until the egg and chicken are cooked through, 2 to 3 minutes.Stir in the chives, cilantro, and pickled ginger. Scoop onto a serving plate. To eat, spread some hoisin onto a lettuce cup, then spoon in some of the chicken. Roll the lettuce around the chicken and eat out of hand.