Chinese lettuce wrap2013-03-18
This is a popular dish in Chinese restaurants and can be made with any kind of meat or even just vegetables. Great as an app at a party and be sure to print out the recipe beforehand as all your friends will be asking for it.
The proportions of the ingredients are roughly estimated. If you like one ingredient more than others, you can increase the amount and leave out less desirable ones. The seasoning, however, is essential and shouldn’t be changed!
- 350g ground chicken
- 5 shiitake mushrooms, rehydrated and chopped
- 100g napa cabbage, chopped
- 1 can water chestnuts, rinsed in warm running water and chopped
- 1 garlic clove, minced
- 1 knob of ginger, about 3cm, minced
- 1 onion, chopped
- 1-2 bird's eye chilies (optional), chopped
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 head of lettuce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoshing cooking wine
- 1/2 teaspoon sugar
- 1 tablespoon soy sauce
Wash the lettuce and dry in a salad spinner.
Mix the ingredients for the sauce together
In a dry frying pan, fry the ground chicken on medium heat until cooked. Drain the fat if necessary. Set aside the meat.
Turn up the heat to high and add 1 tablespoon of oil. Add the garlic, ginger, onions and chilies when the oil is hot. Fry until the garlic and ginger are aromatic.
Add the napa cabbage, water chestnuts, and shiitake mushrooms to the frying pan. Stir fry until the napa cabbage is wilted, about 3-4 minutes.
Add the chicken back into the pan. Add the sauce and cook at medium heat.
Mix the cornstarch with 2 tablespoons of cold water in a small bowl. Add the cornstarch water to the pan, stirring to thicken. Cook for 2-3 minutes.
Add 1 teaspoon of sesame oil. Mix well.
Place a heaping teaspoon of the chicken mixture onto a lettuce leaf. Garnish with some coriander. Serve.