| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Head lettuce | |
| 8 | oz | Boned chicken breast; finely shredded |
| 1/2 | ts | Salt |
| 1 | ts | Cornstarch |
| 4 1/3 | tb | Cooking oil |
| 1 | ts | Freshly ground ginger |
| 1 | ts | Minced garlic |
| 1/3 | c | Diced water chestnuts |
| 1/3 | c | Diced chinese black mushrooms |
| 1/3 | Diced carrots | |
| 1/3 | c | Pine nuts; roasted |
| 2 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 1 | tb | Vinegar |
| 1/4 | c | Hoisin sauce |
INSTRUCTIONS
Break off & wash whole lettuce leaves, arranging as cups on platter. Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15 min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for 2 min. until the chicken turns firm & white. Remove the chicken from the wok and put in a dish. Add ginger & garlic to the wok. Then add water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min. Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar. Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce. Fold the lettuce over & eat w/ fingers. HU-NAN CHESTNUT ST., PHILADELPHIA WINE: TRAPICHE CHARDONNAY 1977 From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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