Duck and Mango San Choi Bao

November 20, 2018

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.


(Serves 4)

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


  1. Cover the shitake mushrooms with water and soak for 45 minutes before draining and slicing thinly.
  2. 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.
  3. Gently fold through the shredded duck together with the oyster sauce, spring onion greens, 2 tsp toasted sesame and most of the chilli.
  4. Spoon a little of this mixture into an iceberg leaf and serve garnished with mango slices, toasted sesame seeds, chilli and coriander leaves.

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