RECIPE: REC: Chinese Chicken and Mushroom Lettuce Cups....

RECIPE:
B

barbara-in-va

Well-known member
Made this today. I love the PF Changs version so I thought that I would give this recipe a try. I am surprised at how good these are.

Also, I ground my own chicken for the first time using my Kitchen Aid meat grinder attachment. It was very easy!

Chinese Chicken and Mushroom Lettuce Cups

Cooking Light May 2007

1 t sesame oil

3 garlic cloves, minced

3 C minced cremini mushrooms (8 oz)

1 C minced shiitake mushroom caps (2.5 oz)

1 lb ground chicken breast

3 C shredded napa cabbage

1/ t kosher salt

1/8 t crushed red pepper

1 8 oz can whole water chestnuts, drained and minced

1 C minced green onions

2 T oyster sauce

2 T low sodium soy sauce

1/4 C chopped fresh cilantro

24 Boston lettuce leaves

Heat sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook for 2 minutes. Add cremini and shiitake mushrooms and chicken; cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat, and stir in onions, oyter sauce and soy sauce.

For do ahead: Cool completely. Place mixture in an airtight container or heavy duty zip top plastic bag; freeze.

To serve: thaw mixture overnight in fridge. Bring to room temperature. Stir in cilantro. spoon about 3 T chicken mixture into each lettuce leaf.

 
This is so funny!

Yesterday we were at PF Changs, and my daughter said we should try and figure out how to make the Chicken in lettuce cups. I can't wait to show her this recipe, we will make this!

 
I went to PF Changs last week for the first time. We tried the

lettuce wraps and then made the copy cat recipe
that is the one you refer to in recipegoldmine.
It is very very close to the restaurant. Even
better according to my family. (I added extra hot pepper) and made a sauce with soy sauce, and hot chili paste. I left out the hot mustard that they add in the restaurant because I don't
have any at home.

 
Hi Cindy. Here's the one I use. My family has me make it quite often.

P.F. CHANG'S Chicken Lettuce Wraps

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
2 tbsp soy sauce
salt and pepper
1 1/2 pounds boneless, skinless chicken, minced or ground
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles (see note on preparation)

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce cups

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break noodles into 2 to 3 inch pieces. Heat 3 inches of oil in a 2 quart sauce pan (or deep fryer). When oil is very hot (but not smoking) toss in a handful of dry noodles. The noodles will immediately puff up. Don't overload the fryer, and make sure all the noodles you toss in are submerged in the oil so that there will not be any left that don't puff up. Strain noodles and place on paper towels to drain.

Cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Good stuff!

Michael

 
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