Chicken San Choy Bau with Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Thinly slice celery; grate carrot; mince garlic; finely grate ginger. Set all aside. Thinly slice both measures of spring onions; thinly slice capsicum; separate lettuce leaves. Set green part of spring onion, ½ capsicum and lettuce aside for serving.
3. Heat half the oil in a large fry-pan or wok on mediumhigh heat. Cook chicken mince for 3-4 minutes, breaking up with a wooden spoon, until cooked. Remove from pan and set aside, covered, to keep warm.
4. Return pan/wok to heat with remaining oil and cook celery, carrot, white part of spring onions and first measure of capsicum for about 3 minutes, until tender. Add garlic and ginger and cook a further 1 minute.
5. Return chicken mince to pan/wok with veggies, along with san choy bau sauce, chilli flakes (if using) and fish sauce. Toss until heated through and combined, about 1 minute.
6. To serve, place rice on a large serving dish and spread out, or spoon ¾ cup per person onto each plate. Top with chicken and veggies and sprinkle over spring onion, capsicum and peanuts. Serve lettuce cups on the side to fill up with rice and chicken as you eat.