Chinese Lettuce Wraps
Today I present you with an authentic Chinese appetizer that’s both healthy and delicious: Chinese lettuce wraps.
Ingredients
- 3 dried shiitake mushrooms
- 8 Ounces boneless skinless chicken thighs (ground)
- 3 fresh water chestnuts (chopped finely)
- 2 Tablespoons oil
- 2 garlic cloves (minced)
- 1 head bibb lettuce (or iceberg lettuce)
- 2 tablespoons scallions (chopped)
marinade
- 1 tablespoon soy sauce
- 1/2 teaspoon oyster sauce
- 1/4 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon Chinese rice wine or Sherry
- 1/2 teaspoon sugar
- 3 Dashes white pepper
sauce
- 1/2 cup hoisin sauce
- 1 teaspoon Sriracha sauce
- 2 Tablespoons warm water
Directions
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Reconstituting the mushrooms
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Step 1
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| Soak the mushrooms in hot water until soft, about 30 minutes. Squeeze dry. Finely dice the mushrooms, discarding the stems. |
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Marinade
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Step 2
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| Combine the ground meat, mushrooms, water chestnuts, with all the marinade ingredients. Marinate for at least 15 minutes. |
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Filling
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Step 3
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| Heat a wok or skillet over medium-high heat. Add chicken mixture and stir continuously, breaking up any clumps. Continue to stir-fry until chicken is cooked through. |
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Assembly
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Step 4
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| Gently wash the lettuce and use paper towels to pat dry. Carefully peel off each lettuce leaf. Scoop 3-4 tablespoons of the filling and place in the middle of each leaf. Garnish with scallion and Sriracha. Serve spicy hoisin on the side. |
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Hoisin sauce
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Step 5
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| Mix hoisin, Sriracha, and water in a bowl. Serve. |
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