Ingredients
400 grams minced chicken breast
2 Tablespoons rice wine vinegar
2 Tablespoons Fish sauce
1 Tablespoon Soya sauce
1 Tablespoon finely chopped Coriander
½ Tablespoon finely grated fresh Ginger
½ Tablespoon very finely minced Garlic
½ Teaspoon finely chopped de-seeded Green Chilli – optional
Salt & Pepper to taste

For Lettuce Wrapped Chicken
8 / 10 Cos lettuce leaves
1 Tablespoon roughly ground peanuts – optional
2 Tablespoons oil for frying
For Griddle Dumplings

Rice Wine Vinegar
Spy Sauce
1” Root Ginger
3 Spring Roll Pastry Sheets
Sweet Chilli Sauce - optional
8 / 10 Mint leaves

Method:
Mix the rice wine vinegar, fish sauce, soya sauce, chopped coriander, grated ginger, minced garlic, chopped green chilli (if used) and the salt & pepper in a medium sized mixing bowl.

Now add the minced chicken to the mixture and using your hands gently mix it all up so that the flavouring ingredients are thoroughly mixed into the meat. The mixture will feel soft and sticky.

Cover and leave for 30 minutes.

(2)

For lettuce wrapped chicken
Heat a large shallow frying pan and add 2 tablespoons of oil.

Fry the marinated minced chicken over a medium heat until the chicken is thoroughly cooked.

Empty onto a plate and sprinkle with a tablespoon of roughly ground peanuts.

Serve with lettuce leaves and mint leaves.

Put a spoonful of the chicken and a mint leaf onto a lettuce leaf, wrap - dip the ‘wrap’ in some sweet chilli sauce if used and enjoy.

For Griddled Dumplings
Cut 3 spring roll pastry sheets into 4 squares each.

Put a tablespoon of the chicken mixture into the centre of each pre-cut pastry sheet quarter.

Bring together two diagonally opposite corners to create a triangular parcel.

With wet hands – so that the pastry gets wet and sticky – crimp the edges to form a dumpling. Now make the other 11 dumplings in the same way.

Heat a griddle pan or a large flat based frying pan, brushed with a little oil until the oil is smoking.

Griddle the dumplings 4 or 5 at a time until cooked – they should go brown in parts and almost burned in small areas.
Serve with a dipping sauce made 3 parts rice wine vinegar and 1 part soy with few fine and thinly sliced slivers of fresh root ginger.

The Third Way
Simply sprinkle a few roughly torn coriander leaves over the fried chicken and serve with boiled sticky rice.