Meats: chicken breast
Produce: iceberg lettuce, green onions, garlic
Seasonings: sugar, mustard powder, dark brown sugar
Sauces: ketchup, soy sauce,
Other: sesame oil, rice vinegar, lemon juice, water chestnuts, straw mushrooms, vegetable oil, maifun sticks
Cooking Method: stovetop
Yields: Serves 2-3 as an appetizer |  |
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Chef's Notes: To fry maifun-- follow the directions on the package, usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is actually quite exciting.
Special Sauce:
1/4 cup granulated sugar1/2 cup water
2 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
2 teaspoons water
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard powder
Stir Fry Sauce:
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar
2 tablespoons vegetable oil
2/3 cup diced straw mushrooms
2 skinless chicken breast fillets
3 tablespoons chopped green onions
1 cup diced water chestnuts
1 teaspoon minced garlic (1 clove)
1 cup fried maifun sticks
4-5 iceberg lettuce cups
Procedure:
Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps. Combine the 2 teaspoons water with the Chinese hot mustard powder and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps. In the restaurant chain, waiters prepare the sauce at your table the same way, depending on your desired heat level. More about that later.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
To prepare the filling for your lettuce wraps, bring 2 tablespoons of vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan.
As the chicken cools be sure your water chestnuts and mushrooms have been diced to about the size of small peas.
When you can handle the chicken, hack it up with a sharp knife to that no piece is bigger than a dime. With the wok or pan on high heat, add the remaining tablespoon of oil. Add the chicken, garlic, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then spoon it into a dish lined with a bed of fried rice noodles (maifun). (see note below)
Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.
Make the special sauce at the table by adding your desired measurement of mustard and chili sauce to the special sauce blend: 1 teaspoon each of mustard and chili sauce for mild, 2 for medium and 3 teaspoons for hot. Stir well.
Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco, then munch down with reckless abandon.
Restaurant: P.F. Chang's
Recipe Type: Authentic Copycat
Recipe Author: Todd Wilbur
Original Photograph By: P.F. Chang's
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.katu.com/amnw/recipes/19024759.html
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
To prepare the filling for your lettuce wraps, bring 2 tablespoons of vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan.
As the chicken cools be sure your water chestnuts and mushrooms have been diced to about the size of small peas.
When you can handle the chicken, hack it up with a sharp knife to that no piece is bigger than a dime. With the wok or pan on high heat, add the remaining tablespoon of oil. Add the chicken, garlic, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then spoon it into a dish lined with a bed of fried rice noodles (maifun). (see note below)
Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.
Make the special sauce at the table by adding your desired measurement of mustard and chili sauce to the special sauce blend: 1 teaspoon each of mustard and chili sauce for mild, 2 for medium and 3 teaspoons for hot. Stir well.
Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco, then munch down with reckless abandon.
Restaurant: P.F. Chang's
Recipe Type: Authentic Copycat
Recipe Author: Todd Wilbur
Original Photograph By: P.F. Chang's
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.katu.com/amnw/recipes/19024759.html
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