Chicken and shiitake lettuce cups

A simple build-yourself meal - by Karen Martini

Marina Oliphant

Proudly supported by

A simple build-yourself meal that is big on gorgeous Asian flavours.

Ingredients

250g fresh shiitake mushrooms, cut into quarters

100ml Shaoxing wine (Chinese cooking wine)

10cm piece ginger, cut into matchsticks

4 garlic cloves, crushed

¼ cup light soy sauce

2 Tbsp honey

1 Tbsp sesame seeds, plus

2 Tbsp extra, toasted, to serve

1 tsp sesame oil

8 chicken thigh fillets

2 cups cooked rice, to serve

16 baby gem lettuce leaves, to serve

Preheat oven to 180°C fan-forced (200°C conventional). Place mushrooms, wine, ginger, garlic, soy, honey, sesame seeds and oil in a large baking dish. Stir to combine.
Add chicken to the dish and toss to coat. Bake for 30 minutes or until chicken is cooked through. Set aside for 5 minutes before removing chicken from dish and thickly slicing. Return chicken to dish and toss to coat in the juices.
Arrange chicken, mushroom mixture, rice and lettuce leaves on a large serving platter. To serve, fill lettuce leaves with rice and chicken mixture. Top with extra sesame seeds.