Saturday, May 8, 2010

Chicken Lettuce Cups

Another post with no exact proportions...

But, lots of pics!

Cast of characters:

lean ground chicken, chopped carrots and celery, sliced green onions, chopped mushrooms, minced garlic, grated ginger, soy sauce, oyster sauce, hoisin sauce, ground pepper, iceberg lettuce

1. Saute green onions, celery and carrots until soft.
2. Add garlic and grated ginger. Saute until garlic is soft.
3. Add ground chicken. Cook until no longer pink.
4. Add mushrooms.
5. Season with hoisin sauce, oyster sauce, soy sauce, pepper, and sesame oil.
6. Keep sauteing until all the liquid is absorbed and you end up with this:

Meanwhile, pull lettuce leaves apart very gently. I must say, this is probably the hardest part of this recipe! If you are so inclined, like I was, trim to perfect little so:

To serve, place some chicken into the lettuce cup and enjoy!


Mia Castrillo said...

This is one of Mier's favorite dishes when we go to Chinese restaurants. :D Another must try. :D Thanks!

Talisha said...

Looks great! I accidentally made something similar a few years ago, loved the recipe, but unfortunately didn't write anything down:( This looks as close as I can remember. I also made a simple sauce to drizzle over them.

Sesame oil, chili oil, chili garlic paste, soy sauce, rice wine vinegar and possibly some chive, which you've already incorporated into the chicken mixture:) I can't remember the proportions of this sauce mixture, you can play around with it to suit your taste. Basically the chili garlic paste is what you'll want the LEAST of because it's HOT. The chili oil isn't absolutely necessary but the sesame oil is...and I wouldn't use so much of it or that's all you'll taste.

This sauce was actually supposed to be paired with some coconut fried shrimp but the Asian flavors mixed really well with the lettuce cups! Just thought you'd like to try it.