The richness of the chicken and mustard is beautifully balanced by the crisp, fresh lettuce leaves.

Chicken in MustardTotal time: 10 mins
  • 1 chicken thigh fillet
  • ¼ cup finely sliced leek
  • ¼ tsp. salt
  • 1 tsp. Dijon mustard
  • ½ tbsp. cooking oil
  • 5 cos or iceberg lettuce leaves
  1. Trim the chicken fillet of excess fat and slice it into bite size pieces.
  2. Heat a small skillet over a medium heat and pour in the cooking oil.
  3. When the oil begins to ripple, add the leek and fry until it is clear.
  4. Now add the chicken to the pan and fry it until it is brown on all sides.
  5. Mix in the mustard and salt then lower the heat and cover the skillet with a well-fitting lid and cook for two to three minutes.
  6. Choose five cup-like lettuce leaves and wash them well and pat them dry with paper towel.
  7. Divide the cooked chicken evenly between the lettuce leaves.
  8. Wrap the leaves around the chicken and eat them with your hands Sum Choy Bow style.

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