"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Minced Chicken with Rice Stick Recipe

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This recipe for Minced Chicken with Rice Stick, by , is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anna Wodynski
Added: Tuesday, January 23, 2007


1 lb chicken breast, coursely chopped into bite sized pieces
1/2 c. green onion, finely chopped
1 c. bamboo shoots, chopped
1/3 c. frozen peas
1 head iceberg lettuce
1 pkg rice stick
2 c. vegetable oil for frying
3 T water
1 tsp salt
5 tsp cornstarch
1 1/2 T soy sauce
1/2 tsp sugar
1 T vegetable oil
1 tsp sesame oil

1. Marinate chopped chicken breast with: 2 T water and tsp salt for hour.
2. Before cooking, mix in: 4 tsp cornstarch, T soy, tsp sugar, 1 T salad oil
3. Heat 2 cups of oil. Fry the rice stick a little at a time until it puffs up. Remove with chopsticks. Place it on papertowels in a big bowl. When all is fried, crush it.
4. Heat 3 T oil. Stir fry the chicken at medium high heat and stir hard to separate the chicken. Remove.
5. Heat 1 T oil with tsp salt. Stir fry the bamboo shoots, onions, and peas for 1 minute. Add chicken and fry for another minute, and stir in the Last Minute Sauce until it thickens.
6. To serve, place chicken, rice stick and lettuce on separate plates and assemble by placing rice stick and chicken in lettuce cups.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min




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