Minced Chicken With Vegetables In Lettuce Cups
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Hoisin Sauce1.5 tsps
Cornstarch2 tsps
White Wine (dry)1 tsp
Salt1 large
Egg White (beaten lightly)4 tsps
Oyster Sauce1 tsp
Sugar1 tsp
White Pepper2 tbsps
Vegetable Oil1 small
Garlic (clove, minced)2 tbsps
Pine Nut (toasted)Directions:
1
Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill
2
In a food processor pulse chicken until chopped fine
3
In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white
4
Marinate chicken mixture 5 minutes
5
Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill
6
In a food processor pulse chicken until chopped fine
7
In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white
8
Marinate chicken mixture 5 minutes
9
Make sauce: In a small bowl, stir together sauce ingredients until sugar is dissolved
10
In a small bowl, stir together sauce ingredients until sugar is dissolved
11
In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes
12
Drain chicken mixture in sieve
13
In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened
14
Add chicken mixture and cook, stirring, until golden, about 2 minutes
15
Add sauce and cook, stirring, until mixture is coated, about 2 minutes
16
Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts
17
Wrap leaves loosely around filling
18
In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes
19
Drain chicken mixture in sieve
20
In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened
21
Add chicken mixture and cook, stirring, until golden, about 2 minutes
22
Add sauce and cook, stirring, until mixture is coated, about 2 minutes
23
Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts
24
Wrap leaves loosely around filling