| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Beijing |
Crook1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Plus 1 teaspoon sesame oil |
| 1 |
ts |
Chopped fresh ginger |
| 1 |
ts |
Minced garlic |
| 1 |
lb |
Boneless chicken; diced with |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Diced water chestnuts |
| 1/4 |
c |
Grated carrot |
| 1/2 |
c |
Diced ham |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Hoisin sauce |
| 1/4 |
c |
Chicken broth mixed |
| 2 |
ts |
Cornstarch |
|
|
*12 whole iceberg or bibb lettuce leaves; washed & dried |
INSTRUCTIONS
Heat vegetable oil & 1 tablespoon of the sesame oil over high heat in
a wok or large skillet, add ginger & garlic, and stirfry for a few
seconds. Add chicken & stirfry until the chicken turns white on all
sides. Remove from pan, and add onion, water chestnuts, carrot, and
ham. Stirfry for 2 minutes, then return chicken to the pan, tossing
the mixture. Add soy and Hoisin sauces, stirring until combined with
the stirfry mixture. Pour the broth mixture over the stirfry & stir
until thickened. Sprinkle with remaining sesame oil & remove to a
serving platter. Place 1 to 2 tablespoons of chicken in the center of
each lettuce leaf. Tuck in the bottom and sides, gently rolling each
package to encase the filling.
Serves 2 per person makes a total of 6
*Fresh veggie wrappers become more pliable for wrapping when left at
room temperature for 30 minutes.
Converted by MC_Buster.
NOTES : This quick chicken dish is flavored with Hoisin sauce and
wrapped in lettuce leaves, for a lowfat entree. The chicken can be
prepared a day ahead, and stirfried right before serving. Wash the
lettuce leaves the day before, dry well, and store in the
refrigerator. Cool lettuce is a perfect compliment to the spicy
chicken. If you don't have lettuce, roll this mixture in flour
tortillas, or serve it unwrapped over white rice.
Converted by MM_Buster v2.0l.
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