Five-spice chicken lettuce wraps

Mix oyster sauce, soy sauce, hoisin paste, a little tamarind, toasted sesame oil, a little water to thin, a touch of white pepper and chili flakes into the sauce.

Heat a little vegetable oil in the wok and saute the onion, chopped garlic and minced ginger until the onion is translucent.

Add five spice powder and give it a few seconds to bloom.

Add the ground chicken and break up the lumps, adding a little water to loosen it.

Add the sauce while the chicken is still slightly undercooked so it absorbs it.

Add the diced carrots and water chestnuts, then black soy sauce for colour.

Crank the heat to high to drive off the liquid pooling at the bottom.

Stir in a little cornstarch slurry to bind the sauce to the chicken.

Turn off the heat, add the green onions and taste.

Dilute the hoisin paste with a little water; spread a little on each iceberg leaf, add the warm filling and shake on toasted sesame seeds.