Chicken Lettuce Cups (Martin Yan) |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Martin Yan Quick and Easy Ingredients:
2 dried black mushrooms |
1/2 lb ground chicken or 1/2 lb ground turkey |
1 1/2 teaspoons cornstarch |
2 teaspoons chinese rice wine or 2 teaspoons dry sherry |
1/4 cup hoisin sauce |
2 teaspoons soy sauce |
1/2 teaspoon chili-garlic sauce |
1 teaspoon sesame oil |
1 tablespoon vegetable oil |
1 teaspoon minced ginger |
1 -2 garlic clove, minced |
1/2 red bell pepper, finely chopped |
1/2 cup finely chopped water chestnut |
2 teaspoons chopped fresh cilantro |
8 small iceberg lettuce cups |
Directions:
1. In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
2. Discard the stems, and coarsely chop the caps; set aside.
3. In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
4. Make the sauce—combine all the sauce ingredients in a small bowl; set aside.
5. Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
6. Add in ginger and garlic; cook until fragrant, about 15 seconds.
7. Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
8. Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
9. To serve—arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
10. To eat—spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.
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