Chicken Lettuce Cups

Chicken Lettuce Cups
Chicken Lettuce Cups
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 6
Chinese Chicken Appetizer Lunch Lunar New Year Healthy Lettuce Sugar Conscious Dairy Free Peanut Free Kosher
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 tablespoons light soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons minced fresh ginger
  • 1/3 cup minced red onion
  • Carbohydrate 8 g(3%)
  • Cholesterol 55 mg(18%)
  • Fat 12 g(18%)
  • Fiber 1 g(4%)
  • Protein 19 g(39%)
  • Saturated Fat 1 g(7%)
  • Sodium 344 mg(14%)
  • Calories 216

Preparation Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves. Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok. Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through. Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

Preparation Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves. Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok. Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through. Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

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