| Recipe Title: MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS Contributed by: TwinLakesChef
Additional Credits for Recipe
Gourmet
June 1996
You Asked For It; Sichuan Palace, New York NY |
List of Ingredients
4 large Boston lettuce leaves, washed and spun dry
2 tablespoons hoisin sauce
1/2 skinless boneless chicken breast, chilled (about 6 ounces)
1 1/2 teaspoons cornstarch
2 teaspoons dry white wine
1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped
fine
1/2 red bell pepper, chopped fine
1/4 teaspoon salt
1 large egg white, beaten lightly
For sauce
4 teaspoons oyster sauce
1 teaspoon Asian sesame oil
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
1 small garlic clove, minced
2 tablespoons pine nuts, toasted |
Preparation
Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
In a food processor pulse chicken until chopped fine. 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. Marinate chicken mixture 5
minutes.
Make sauce:
In a small bowl, stir together sauce ingredients until sugar is dissolved.
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. Drain chicken mixture in sieve.
In a large non-stick skillet heat vegetable oil over moderately high heat until hot
but not smoking and cook garlic, stirring until softened. Add chicken mixture and
cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until
mixture is coated, about 2 minutes.
Divide chicken mixture among prepared lettuce leaves and sprinkle with pine
nuts. Wrap leaves loosely around filling. | Number of Servings: 2-4 Cookbook Category
Appetizers-Dips-Snacks-Finger Food
Chicken
Vegetables
General Cooking/Prep Method
Stovetop
Extra Features of Recipe
Difficulty Level-Moderate
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Appetizers