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Chinese Chicken Lettuce Wraps Recipe

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This recipe for Chinese Chicken Lettuce Wraps, by , is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
kathe Edwards

Category:
Category:

Ingredients:  
Ingredients:  
Chicken: 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-in pcs
2 tsp Chinese rice wine or dry sherry
2 tsp soy sauce
2 tsp toasted sesame oil
2 tsp cornstarch

Sauce: 3 tbsp oyster sauce
1 tbsp Chinese rice wine or dry sherry
2 tsp soy sauce
2 tsp toasted sesame oil
1/2 tsp sugar
1/4 tsp red pepper flakes

Stir-Fry: 2 tbsp veg oil
2 celery ribs, cut into 1/4 in pcs
6 oz shiitake mushrooms, stemmed and cut thin
1/2 c water chestnuts, cut into 1/4-in pcs
2 scallions, white parts minced, green parts sliced thin
2 garlic cloves, minced
1 head Bibb lettuce (8 oz), washed and dried, leaves separated and left whole
Hoisin sauce

Directions:
Directions:
Chicken: Place chicken pieces on large plate in a single layer. Freeze meat until form and starting to harden around edges, about 20 min. Whisk rice wine, soy sauce, oil and cornstarch in bowl. Pulse half of meat in food processor until coarsely chopped into 1/4-1/8 in pcs. (about 10 pulses) Transfer meat to bowl with rice wine mixture, and repeat with remaining chunks. Toss chicken to coat and refrigerate for 15 min.

Sauce: Whisk all ingredients together in bowl and set aside.

Sitr Fry: Heat 1 tbsp oil in 12-in nonstick skillet over high heat until smoking. Add chicken and cook; stirring constantly, until opaque - 3-4 min. Transfer to bowl and wipe out skillet. Heat remaining 1 tbsp oil in now-empty skillet over high heat. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender (3-4 min). Add water chestnuts, scallion whites and garlic; cook, stirring constantly. until fragrant )(about 1 min). Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine. Spoon into lettuce leaves and sprinkle with scallion greens. Serve, passing hoisin sauce separately.

Number Of Servings:
Number Of Servings:
6+

 

 

 

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