Chinese Lettuce Wraps
Yields 8
1/2 pound chicken breast, boneless, and skinless
Marinade for chicken:
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon pale dry sherry
Seasoning sauce:
1/8 teaspoon freshly ground pepper
1 teaspoon cornstarch
3 tablespoons water
1 teaspoon dark soy sauce
2 teaspoons regular soy sauce
1 tablespoon oyster sauce
3 cups cooking oil
1 ounce cellophane noodles, loosened
1 tablespoon chopped garlic
1 teaspoon minced ginger
1 cup chopped water chestnuts
1/2 cup chopped green onions or garlic chives
¼ cup almond slices
8 iceberg lettuce leaves, washed and drained, cut into bowl shape
Garnish:1/4 cup chopped red bell pepper and 2 tablespoons toasted black sesame seeds
To Prepare Ahead:
- Cut chicken breast into ¼ inch dice. Add marinade to chicken. Toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.
- Combine seasoning sauce ingredients in a bowl.
To Cook:
- Heat 3 cups oil in a wok to 375 °F. Add cellophane noodles. When they puff up (in just 2 seconds), remove with a strainer to drain on paper towels.
- Remove oil from the wok to a heat-proof bowl. Heat 1 tablespoon oil over high heat, add water chestnuts. Stir-fry for 1 minute. Remove to a plate.
- Rinse and dry wok. Heat 2 tablespoons oil over high heat. Add garlic, ginger, then chicken and green onions (or garlic chives). Stir for 1 to 2 minutes. Return water chestnuts to the wok. Pour in seasoning sauce. Stir until thickened. Toss in almond slices.
Divide the content into 8 lettuce leaves (about 1/2 cup each.) Spread some fried noodles on top. Garnish and serve.
© Dorothy Huang, 2004
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.