Minced Chicken with Vegetables in Lettuce Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 large boston lettuce leaves, washed and spun dry |
2 tablespoons hoisin sauce |
1/2 skinless boneless chicken breast, chilled (about 6 ounces) |
1 1/2 teaspoons cornstarch |
2 teaspoons dry white wine |
1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine |
1/2 red bell pepper, chopped fine |
1/4 teaspoon salt |
1 large egg white, beaten lightly |
4 teaspoons oyster sauce |
1 teaspoon asian sesame oil |
1/2 teaspoon sugar |
1/4 teaspoon white pepper |
1/2 teaspoon salt |
2 tablespoons vegetable oil |
1 small garlic clove, minced |
2 tablespoons pine nuts, toasted |
Directions:
1. Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
2. In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
3. Make sauce: In a small bowl, stir together sauce ingredients until sugar is dissolved.
4. In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
5. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
6. Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.
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