Meats: boneless chicken thighs
Produce: garlic, iceberg lettuce, scallions
Seasonings: sugar, white pepper
Sauces: soy sauce, oyster sauce, dark soy sauce, hoisin sauce, chili sauce
Other: water chestnuts, shiitake mushroom, oil, sesame oil, rice wine, sherry
Cooking Method: stovetop
Prep Time: 15 mins.
Cook Time: 5 mins.
Total Time: 20 mins.
Serves: 4
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Ingredients:
3 dried shiitake mushrooms8oz (250g) skinless, boneless chicken thighs, minced
3 fresh water chestnuts, chopped finely
2 tbsps oil
2 cloves garlic, minced
1 head iceberg lettuce, rinsed
1 tbsp chopped green onions (scallion)
Seasoning Ingredients:
1 tbsp soy sauce
½ tsp oyster sauce
¼ tsp dark soy sauce
½ tsp sesame oil
1 tbsp Chinese rice wine or sherry
½ tsp sugar
3 dashes white pepper
Spicy Hoisin Dipping Sauce Ingredients:
4 tbsps hoisin sauce
½ tsp chili sauce or to taste
1 tbsp warm water
Procedure:
1. Soak dried shiitake mushrooms in warm water, in a small bowl until soft. Squeeze mushrooms dry in your hand and discard stems. Cut and dice mushroom caps into tiny pieces.
2. Combine minced chicken, mushrooms and water chestnuts with all seasonings ingredients. Leave to marinate for 15 mins.
3. Mix all spicy Hoisin dipping sauce ingredients in small bowl. Set aside.
4. Heat oil in wok or skillet over high heat. Add garlic and stir-fry until light brown before adding minced chicken and mushroom mixture.
5. Stir chicken continuously to loosen and break up lumps. Stir-fry until chicken is cooked. Dish out and set aside.
6. Peel off each lettuce leaf from iceberg lettuce carefully. Do not break the leaves.
7. Scoop two heaped spoons of minced chicken and place in the middle of lettuce leaf. Wrap it up and dip lettuce wrap in spicy Hoisin dipping sauce before eating. Garnish with green onion (scallion) if you like.
1. Soak dried shiitake mushrooms in warm water, in a small bowl until soft. Squeeze mushrooms dry in your hand and discard stems. Cut and dice mushroom caps into tiny pieces.
2. Combine minced chicken, mushrooms and water chestnuts with all seasonings ingredients. Leave to marinate for 15 mins.
3. Mix all spicy Hoisin dipping sauce ingredients in small bowl. Set aside.
4. Heat oil in wok or skillet over high heat. Add garlic and stir-fry until light brown before adding minced chicken and mushroom mixture.
5. Stir chicken continuously to loosen and break up lumps. Stir-fry until chicken is cooked. Dish out and set aside.
6. Peel off each lettuce leaf from iceberg lettuce carefully. Do not break the leaves.
7. Scoop two heaped spoons of minced chicken and place in the middle of lettuce leaf. Wrap it up and dip lettuce wrap in spicy Hoisin dipping sauce before eating. Garnish with green onion (scallion) if you like.
Recipe Type: Authentic
Recipe Author: Unknown
Magazine / Publication: Woman's Weekly, July 2012
Original Photograph By: Woman's Weekly
Photograph Retouched By: Recipe Spy