Chinese Chicken Lettuce Wraps

Yum

chicken lettuce wraps

I love Chinese food, but I have to admit….I’m a little intimidated to make it.  Every time I’ve made Chinese food in the past….it tasted like American food trying to impersonate Chinese food.  Something wasn’t genuine about it.  Something was always missing.

I think it was flavor.

This is the first time that I’ve made Chinese food that actually tasted like Chinese food.  And it was good!  Really good!  Kyle and I had these Chinese Chicken Lettuce Wraps for lunch today, and we devoured them.  Next time…I’ll double the batch.  Next time I’ll also add an extra clove of garlic  and maybe a sprinkle of crushed chili pepper.

chicken lettuce wraps

I’ve slightly adapted the recipe for these Chinese Chicken Lettuce Wraps.  The original recipe comes from Cecelia Chiang who owned the  Mandarin restaurant in Ghiradelli Square for 30 years.  The original recipe called for dried black mushrooms, but I used fresh shiitake.  I also added garlic.  This recipe is a definitely keeper!  Super quick and easy to make!!

~ Deb

Chinese Chicken Lettuce Wraps

Yield: 2 - 4 servings

Total Time: 30 minutes

Ingredients:

  • 1 head iceberg lettuce
  • 1/4 cup fresh shiitaki mushrooms
  • 1/2 pound boneless skinless chicken thighs, finely minced
  • 1 tablespoon light soy sauce
  • 1 egg white
  • 1 teaspoon cornstarch
  • 2 cloves garlic, finely minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon finely minced fresh ginger
  • 1/2 cup water chestnuts, finely minced
  • 1 tablespoon oyster sauce
  • 2 scallions, finely chopped
  • pinch of ground white pepper
  • Sesame oil
  • 1 tablespoon pine nuts, toasted
  • Plum sauce

Directions:

  1. Remove the core from the lettuce and gently separate the leaves. Use a knife or scissors to cut the leaves into the desired cup shape. Refrigerate.
  2. In a large bowl, combine the chicken, soy sauce, egg white, garlic, and cornstarch.
  3. In a wok or skillet over high heat, heat the vegetable oil. Add the chicken mixture and ginger and cook for about 3 minutes.
  4. Add the mushrooms and water chestnuts. Reduce the heat to low. Stir in the oyster sauce, scallions, and white pepper. Remove from the heat. '
  5. Drizzle with sesame oil to taste.
  6. Spoon the mixture onto a serving platter.
  7. Sprinkle with the pine nuts.
  8. Serve with the chilled lettuce and plum sauce.

 

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