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San Choy Bau

San Choy Bau

Portion: Serves two
Notes / Dietary: Chicken may be substituted with prawns, duck, beef or vegetables


  • 60ml vegetable oil
  • 200g diced skinless chicken thigh
  • 15ml fish sauce
  • 60ml palm sugar syrup
  • 30ml lime juice
  • 1/2 thinly sliced shallot bulb
  • 1 thinly sliced garlic clove
  • 1 tsp toasted broken rice
  • 1 tsp dried chilli flakes
  • 10g picked coriander
  • 10g picked mint
  • 10g chopped spring onion
  • 8 leaves baby cos lettuce or iceberg lettuce cups


  1. Heat wok to high heat, add vegetable oil and give it a swirl to coat the wok well with oil.
  2. Add diced chicken to the wok, continuously stir until chicken is cooked and all the juices dry up.
  3. Add palm sugar syrup, fish sauce and lime juice, continuously stir until the liquid thickens and caramelizes and sticks to the chicken giving a golden brown colour.
  4. Pour chicken into a mixing bowl; add shallots, garlic, toasted rice, dried chilli flakes, mixed herbs and mix it through.
  5. Dish into a serving bowl, serve with lettuce placed on the side or fill the lettuce cups in with the mix.

This is a great dish to enjoy with friends and family.