| 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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