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  • Lettuce-wrapped Chicken

    1 vote
    Lettuce-wrapped Chicken
    Servings: 4
    by Chez la mere
    373 recipes
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    Ingredients

    • 1 lb. boneless and skinless chicken breast (ground)
    • 3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
    • 3 cloves garlic (chopped finely)
    • 2 fresh water chestnuts (chopped finely)
    • 2 tablespoons cooking oil
    • Marinate:
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
    • 1/4 teaspoon salt or to taste
    • 1 tablespoon Shaoxing wine
    • 1/2 teaspoon sugar
    • 1 teaspoon corn starch
    • 1 stalk scallion (finely chopped)
    • 3 dashes white pepper powder
    • 1 fresh and cold iceberg lettuce head
    • Hoisin-Ponzu Dipping Sauce:
    • 3 tablespoons hoisin sauce
    • 1 tablespoon Japanese ponzu sauce
    • 1/2 teaspoon Sriracha chili sauce
    • 1 tablespoon warm water (to dilute the dipping sauce)
    • Sweet Chili Sauce:
    • 4 tablespoons Mae Ploy sweet chili sauce
    • Some cilantro leaves (chopped)
    • 1/2 tablespoon lime juice

    Directions

    1. Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.
    2. Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
    3. Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.

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