This recipe is a great way to re-serve cooked duck, turkey, chicken, pork or ham and is fantastic for quick summer meals. Takeaway Chinese roast duck or best-quality roast chicken is a convenient and delicious option and if you have access to fresh shitake mushrooms, use the same amount as specified instead of the dried.
5 dried shitake mushrooms
2 tbsp peanut or vegetable oil
1 cup spring onion white ends, finely chopped
1 thumb-sized piece ginger, peeled & finely chopped
2 cloves garlic, finely chopped
2 tbsp Shao Hsing (Chinese cooking wine) or dry sherry
500 g cooked duck or chicken, shredded
2 tbsp oyster sauce
½ cup spring onion green ends, thinly sliced
2 tsp + extra toasted sesame seeds
1 red chilli, deseeded & thinly sliced
1 iceberg lettuce, the leaves separated
1 ripe mango, sliced
2 cups fresh coriander leaves, to garnish
- Cover the shitake mushrooms with water and soak for 45 minutes before draining and slicing thinly.
- Heat the peanut oil in a wok or pan and fry the chopped white spring onions, ginger, garlic and sliced shitake until softened and a little golden. Pour over the Shao Hsing to deglaze the pan.
- Gently fold through the shredded duck together with the oyster sauce, spring onion greens, 2 tsp toasted sesame and most of the chilli.
- Spoon a little of this mixture into an iceberg leaf and serve garnished with mango slices, toasted sesame seeds, chilli and coriander leaves.