I rec'd this from Cook Ill to make and fill out the survey. Will definitely be on my to try list. Seems a lil different than typical chicken lettuce wraps.
enjoy
Barb
Chinese Chicken Lettuce Wraps
Serve this dish with steamed white rice. To save time, prepare the other ingredients while the chicken is in the freezer and marinating.
Chicken
1 pound boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
Sauce
3 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ teaspoon sugar
¼ teaspoon red pepper flake
Stir-fry
2 tablespoons vegetable oil
2 celery ribs, diced (3/4 cup)
6 ounces shitake mushrooms, stemmed and sliced thin
½ cup diced water chestnuts
2 scallions, white parts minced, and green parts, thinly sliced
2 garlic cloves, minced
1 head Bibb lettuce , washed and dried, leaves separated and left whole
1. FOR THE CHICKEN: Place chicken pieces on large plate in single layer. Freeze meat until firm and starting to harden around edges, about 20 minutes.
2. Whisk rice wine, soy sauce, sesame oil, and cornstarch together in bowl. Pulse half of meat in food processor until coarsely chopped into ¼ to 1/8-inch pieces, about 10 pulses. Transfer meat to bowl with rice wine mixture and repeat with remaining chunks. Refrigerate for 15 minutes.
3. FOR THE SAUCE: Whisk together all ingredients in bowl; set aside.
4. FOR THE STIR-FRY: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add chicken and cook, stirring constantly, until opaque, 3 to 4 minutes. Transfer to bowl and wipe out skillet
5. Heat remaining tablespoon oil in now empty skillet over high heat until smoking. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender, 3 to 4 minutes. Add water chestnuts, scallion whites, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine. Transfer to platter and sprinkle with scallion greens. Serve with lettuce leaves.
enjoy
Barb
Chinese Chicken Lettuce Wraps
Serve this dish with steamed white rice. To save time, prepare the other ingredients while the chicken is in the freezer and marinating.
Chicken
1 pound boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
Sauce
3 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ teaspoon sugar
¼ teaspoon red pepper flake
Stir-fry
2 tablespoons vegetable oil
2 celery ribs, diced (3/4 cup)
6 ounces shitake mushrooms, stemmed and sliced thin
½ cup diced water chestnuts
2 scallions, white parts minced, and green parts, thinly sliced
2 garlic cloves, minced
1 head Bibb lettuce , washed and dried, leaves separated and left whole
1. FOR THE CHICKEN: Place chicken pieces on large plate in single layer. Freeze meat until firm and starting to harden around edges, about 20 minutes.
2. Whisk rice wine, soy sauce, sesame oil, and cornstarch together in bowl. Pulse half of meat in food processor until coarsely chopped into ¼ to 1/8-inch pieces, about 10 pulses. Transfer meat to bowl with rice wine mixture and repeat with remaining chunks. Refrigerate for 15 minutes.
3. FOR THE SAUCE: Whisk together all ingredients in bowl; set aside.
4. FOR THE STIR-FRY: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add chicken and cook, stirring constantly, until opaque, 3 to 4 minutes. Transfer to bowl and wipe out skillet
5. Heat remaining tablespoon oil in now empty skillet over high heat until smoking. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender, 3 to 4 minutes. Add water chestnuts, scallion whites, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine. Transfer to platter and sprinkle with scallion greens. Serve with lettuce leaves.