Chinese Chicken Lettuce Wraps
In the mood for a mincing marathon? Well it’s not actually that bad, it’s more of a mincing 10K. The hardest part of this recipe is mincing the chicken and removing all of the little straggly pieces of fat stuck to the meat. If you’re kind of anal about it like me, this may take a little while.
However, if you use chicken breast or tenderloin instead, you can save a lot of time reducing your food preparation to a very leisurely mincing 5K. So it’s up to you, the thigh meat will require more effort but taste better. While the chicken breast will be faster and healthier but not quite as tasty. Next time I make this, I’ll be going for the white meat.
5 or 6 pieces boneless skinless chicken thighs
8 or 9 shiitake mushrooms, fresh or rehydrated
1 clove garlic
1 tsp fresh ginger
1 or 2 stalks green onion
8 oz can bamboo shoots
Mince all of the ingredients above. In a large pan, stir fry the chicken in a little oil. When it’s just about cooked, add in the rest of the filling ingredients plus the sauce that is described below. Cook for 3 to 5 more minutes.
3 to 4 Tbsp hoisin sauce
1 Tbsp oyster sauce
1 Tbsp soy sauce
2 Tbsp water
1 tsp sesame oil
2 tsp cornstarch
Spoon 1 to 2 tablespoons of the cooked filling mixture into each lettuce leaf.
Eat taco style like the picture at the top or if your lettuce is pliable, wrap neatly like a burrito.
This chicken lettuce wrap was really good, I just kept making them and popping them down. I think it was that hoisin sauce, love it!