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  • Chicken Bundles With Vietnamese Dipping Sauce

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    Chicken Bundles With Vietnamese Dipping Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 lb boneless skinless chicken breasts
    • 6 x dry Chinese black mushrooms
    • 1 lrg or possibly 2 small heads Boston lettuce
    • 1 Tbsp. canola oil
    • 2 x cloves garlic chopped
    • 2 x scallions chopped
    • 1 x jalapeno chilies chopped (for a milder dish, seed the chiles before (1 to 2) mincing.)
    • 2 stalk celery very finely diced
    • 1/2 c. water chestnuts very finely diced
    • 1 c. mung bean sprouts
    • 1 Tbsp. finely minced dry roasted peanuts (optional) salt and freshly grnd black pepper
    • 1 bn fresh mint or possibly cilantro washed and stemmed Vietnamese Dipping Sauce For the Wok Sauce
    • 3 Tbsp. fresh lime juice
    • 2 Tbsp. fish sauce or possibly soy sauce
    • 4 tsp honey or possibly to taste
    • 2 tsp cornstarch

    Directions

    1. Wash and dry the chicken breasts and trim off any fat. Chop the chicken breast as finely as possible with a cleaver. Soak the mushrooms in warm water to cover for 30 min. Drain, stem, and finely chop the mushrooms. (Save the soaking liquid for later use in soups.)
    2. Peel 12 large whole leaves off the head of lettuce. (Save any remaining lettuce for salads.) Arrange the leaves around the outside of a large platter. Combine the ingredients for the wok sauce in a mixing bowl and stir till the cornstarch is dissolved.
    3. Heat a non stick wok or possibly frying pan over high heat. Swirl in the oil. Add in the garlic, scallions, and chilies and stir-fry till fragrant but not brown, about 15 seconds. Add in the chicken, celery, water chestnuts, and black mushrooms and stir-fry till cooked, about 2 min. Stir the wok sauce to redissolve the cornstarch and add in it to the chicken mix with the bean sprouts. Stir-fry for 1 minute, or possibly till the bean sprouts are tender but not soft. Remove the wok from the heat and stir in the peanuts, if you like. Add in salt and pepper to taste, and stir in the mint leaves. Transfer the chicken mix to a serving bowl and place it in the center of the platter with the lettuce leaves. ( You can serve it warm or possibly at room temperature.)
    4. To serve, have each guest place a heaping spoonful of chicken mix in a lettuce leaf and fold it up like a blintz. Provide each guest with a small bowl of the dipping sauce.
    5. Yield: 12 bundles, that will serve 4 to 6 as an appetizer.
    6. WINE RECOMMENDED: Alsacian gewurtztraminer
    7. Cuisine: "Vietnamese"
    8. Yield: 12 packets

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