MINCED CHICKEN & LAP CHEUNG IN LETTUCE CUPS

Directions

1. Toast the pine nuts, set aside.
2. Preparing the lettuce: Using a paring knife, cut around the stem core of the lettuce, then carefully separate the lettuce leaves. Reserve outer leaves for other use. Use a knife or scissors to cut the inner leaves into rough 4 inch rounds. Pat leaves dry. Make 30 cups. Chill.
3. Preparing the filling: In a food processor, pulse the chicken until it is chopped roughly (or use a cleaver and cutting board to mince). Marinate the chicken with cornstarch, oyster sauce, soy sauce, sugar, sesame oil and oil.
4. Cooking the filling: In the wok, heat ½ Tablespoon oil, fry the Chinese sausage until it has rendered its fat. Push to the side of the wok or if you are not using a wok, remove to a prep plate. Next, add another ½ Tablespoon oil, fry the dried shrimp with the remaining garlic and ginger and sauté until fragrant, about 30 seconds.
5. Then add the chicken, drizzle the Shaoxing wine around the sides of the wok and stir-fry till it becomes brown and caramelized. Push chicken to the side of the wok or remove from the pan.
6. Next, add a little oil if needed, the chopped shiitake, sauté until mushroom is tender, then add toss back the chicken and sausage. Add ¼ cup of water to the wok. Stir until the sauce is thick and glazes the meat.
7. Add the water chestnut. Remove from heat, stir in the chopped green onions and cilantro. Finish with the sesame oil.
8. Brush each lettuce cup with hoisin sauce. Spoon a heaping Tablespoon of the chicken mixture into the prepared lettuce leaves and sprinkle liberally with pine nuts. Garnish with a sprig of cilantro.