Minced Chicken With Lettuce

Recipe Ingredients

8		Dried mushrooms
1 teaspoon	5ml	Cornstarch
2 teaspoons	10ml	Dry sherry
2 teaspoons	10ml	Water
		Salt and pepper
1 1/2 lbs	681g / 24oz	Chicken breasts - boneless skinless
5 tablespoons	75ml	Oil
1 teaspoon	5ml	Fresh ginger - minced
2		Garlic - minced
2		Green onions - minced
2		Dried chiles - (optional) (small)
8 oz	227g	Canned bamboo shoots - minced
8 oz	227g	Canned water chestnuts - minced
		Sauce-----
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
2 tablespoons	30ml	Oyster sauce
2 tablespoons	30ml	Water
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Sugar
2 teaspoons	10ml	Cornstarch

Recipe Instructions

Cover mushrooms with boiling water, let stand for 30 minutes; drain. Cut off and discard woody stems. Mince; set aside.

Combine cornstarch, sherry, water, soy, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes.

Heat wok over high heat. Add 3 tablespoons oil, add chicken and stir-fry 3 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles and onion; stir-fry 30 seconds. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 minutes. Return chicken to pan; stir in cooking sauce. Cook until thickened and hot.

To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some chicken, then wrap up in lettuce.

Source:
The Portland Oregonian

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.