1/2 barbecue chicken, bones and skin discarded, meat shredded
2 small celery sticks, finely chopped
2 spring onions, thinly sliced
1 baby gem (cos) lettuce, leaves separated
1/2 avocado, chopped into 1cm pieces
Method
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Step 1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spread 40g (1/2 cup) parmesan on the tray into a 24 x 16cm rectangle. Bake for 6-8 minutes or until golden. Set aside on the tray to cool.
Step 2 Meanwhile, combine the mayonnaise125g (1/2 cup) whole-egg mayonnaise, anchovy3 anchovy fillets in oil, drained, finely chopped, seasoning6-8 drops Original Seasoning and remaining parmesan in a large bowl. Season. Add the chicken and1/2 barbecue chicken, bones and skin discarded, meat shredded toss until well combined. Combine the celery2 small celery sticks, finely chopped and spring onion2 spring onions, thinly sliced in a separate bowl.
Step 3 Arrange the lettuce leaves1 baby gem (cos) lettuce, leaves separated on a serving platter. Divide the chicken mixture among the leaves, then the avocado1/2 avocado, chopped into 1cm pieces and the celery mixture. Break parmesan into shards and insert pieces into the top of each san choy bau. Season with freshly ground black pepper, to serve.