-
1
If you have a food processor, place the onion, garlic and ginger into it and blitz until finely chopped. Then add the chicken thighs and pulse until finely minced - turn out into a large mixing bowl.
-
2
If you don't have a food processor, finely chop the garlic, onion, ginger and chicken until finely cut, then place into a large mixing bowl.
-
3
Add the oyster sauce, rice wine and soy and mix through the chicken, making sure everything is combined together.
-
4
Sit in the fridge, covered to marinade for at least 30 minutes, and up to 24 hours. When ready to eat, remove the chicken from the fridge 30 minutes before cooking.
-
5
Place a few tablespoons oil into a wok or frying pan and heat for a minute or two on the highest heat. Add the carrot and cook for a minute or two, then add the chicken mix and spread it out over the base of the pan. Let it sit there and cook for a couple of minutes then turn it and move it in the pan - you're looking for it to have caught a little and turned dark around the edges.
-
6
Keep cooking, adding the water chestnut, bamboo and cabbage and stirring and turning the chicken until it all separates into its tiny pieces and is cooked through - this will take in total around 8 minutes, when ready, add the rice vinegar and stir through.
-
7
Place the chicken into a large serving bowl with a couple of spoons, and a bowl full of the lettuce cups/leaves on the side, top with spring onion and chilli and devour.
