Fresh Lettuce wraps with chicken - San choy bauPrep: 20 min Cook: 20 min Servings: 6by John Spottiswood300 recipes>
The fresh, crisp lettuce cups in this dish are why it is called San choy bau...which roughly means "raw vegetable". I love the mix of textures and flavors in this dish. Hot and cold, crunchy and soft, spicy and sweet. You and your guests won't be disappointed!
- 1 lb boneless, skinless chicken thighs
- 3 tablespoons rice wine (shaoxing or other)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 8 dried shitake mushrooms
- 12 water chestnuts peeled
- 1 tsp sugar
- 1 garlic clove, finely chopped
- 2 in piece of fresh ginger, finely chopped
- 2 fresh red chiles, seeded and finely chopped
- 4 green onions finely chopped, greens and whites
- 3 tbsp vegetable oil
- 12 crisp butter lettuce leaves
- salt and freshly ground black pepper
- Put 2 Tbsp of rice wine, 1 Tbsp soy sauce, 1 tsp sesame oil and chicken in a food processor or blender and process until finely chopped. Transfer to a bowl, cover, and refrigerate up to 2 hours. Put the dried mushrooms in a bowl and cover with steaming water. Let stand for 30 min or so. Drain, saving the liquid, and squeeze excess liquid out of the mushrooms. Chop the mushrooms and set both the liquid and chopped mushrooms aside.
- Blanch the water chestnuts in boiling water for 1 minute, then rinse with cold water. Chop and set aside. Mix 1/4 cup reserved mushroom soaking liquid with the remaining 1 Tbsp rice wine, 2 tbsp soy sauce, and 1 tsp sesame oil. Add the sugar and stir to dissolve. Set aside.
- Heat a wok till very hot, and 1-2 tbsp vegetable oil, and swirl. Add garlic, ginger, chile and green onion and stir fry for 30 seconds. Add the chicken and stir fry 4-5 minutes to brown, chopping as it cooks so it cooks evenly, and removing excess liquid if needed. Transfer ingredients to a large bowl. Return walk to heat, add another Tbsp of vegetable oil, and add the mushrooms and water chestnuts and stir fry for one minute.
- Add the mushroom soy sauce liquid and any liquid removed from the chicken while cooking, and boil for 2 minutes. Return chicken mixture to the wok and stir fry until the liquid has mostly evaporated. Season with salt and plenty of fresh black pepper to taste. Put the chicken in a serving bowl and place it on a serving platter surrounded by the lettuce leaves. To eat, spoon out some chicken into a leaf, fold, and enjoy! If you know they will be eaten quickly, you can spoon the chicken into the leaves in advance and serve.
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