Chicken Recipes, Dinner Recipes, Frank Camorra, Chicken, Lettuce Cups, Asian Recipes

If you’re looking for a meal that’s not too heavy but still tastes delicious, this chicken, lettuce delight by Adam D’Sylva will certainly do the trick. “Don’t let the exotic ingredients throw you off recreating this at home,” he says. And in case you’re wondering what lup cheong is, it’s a “delicious dried Chinese sausage” that works wonders in this dish.

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Serves 4


4 iceberg lettuce leaves, trimmed to form cups

1 lup cheong sausage, diced

4 spring onions, sliced into rounds

2 shallots, diced

4 shitake mushrooms, diced

6 water chestnuts, diced

10 sprigs coriander, picked and washed

200g chicken meat, minced

15g corn flour

50ml water

Pinch of sea salt

1 organic egg

Cashew nuts fried crushed


100ml light soy sauce

40ml shao sing cooking wine

25ml oyster sauce

5ml sesame oil


  1. In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well.
  2. In a separate bowl, combine ingredients for dressing together and set aside.
  3. In a hot wok fry quail mixture until caramelised and fluffy.
  4. Add vegetables and continue cooking until onions are cooked through and aromatic. Remove from heat and season with dressing and coriander leaves.
  5. Divide evenly into lettuce cups, serve immediately.

Recipe Courtesy of Footscray Fresh Food Markets, Melbourne