After our trip to USA and being a glutton for 3 weeks, the husband and I wanted something light when we got back home. Lettuce wrap has always been the go-to recipe whenever we wanted something healthier, low-carb, and guilt-free. Being able to play with your food makes eating so much more enjoyable as well!
Usually this will be our main course. Just the wraps and nothing else. But I invited the BFF and my mummy over for dinner so I made a larger portion, and served it as a side to some other dishes that I made as well. If I’m cooking for the husband and I as a main, 250g of meat is usually enough.
The BFF and my mummy has a pretty fussy palette. It is not always easy to please those two ladies, but I love them to bits! So I was utterly relief when they sung praises about this dish, and went in for 2nd servings. That in itself was a true compliment.
This dish is simple to make, and you can marinate the night before, and get the sauce mixture ready to stir-fry when you are back from work. That’s the beauty of stir-frying. Almost everything can be prepared beforehand, and it only takes a couple of minutes in the wok to cook up a delicious meal! I hope you’ll enjoy it as much as we do.
Chicken Lettuce Wrap
Ingredients
- 700 g minced chicken
- 1 large egg white
- 1 tbsp corn flour
- 1 tbsp Shao Xing wine
- Ground white pepper to taste
- 1 tbsp light soy sauce
- {Sauce}
- 1 tablespoon hoisin sauce*
- 2 tablespoon oyster sauce*
- 1 tablespoon light soy sauce*
- 1 teaspoon sesame oil*
- 1 tablespoon shaoxing wine*
- 1 teaspoon corn flour*
- 1/3 cup water*
- {For Stir-frying}
- 3 tbsp cooking oil
- 4 cloves garlic minced
- 2 teaspoon grated ginger
- 2 scallion chopped
- 5 shiitake mushrooms stemmed and diced
- 3/4 cup chopped french beans
- 1/4 tsp sugar
- Butterhead lettuce leave to serve
- 1 carrot shredded to garnish
- Cilantro/coriander leaves to garnish
Instructions
- Add chicken, wine, egg, corn flour, soy sauce, and sesame oil in a bowl.
- Mix to combine, and allow to marinate for 30 minutes to overnight.
- Whisk all the ingredients for the sauce marked * until corn flour dissolved.
- Heat pan on medium high, and add 2 tablespoon of oil.
- Add the chicken and stir-fry until no longer pink.
- Remove chicken from the pan.
- Add remaining oil, and stir-fry ginger, garlic, and scallions for 30 seconds.
- Add mushrooms and french beans, then cook for a minute.
- Pour in sauce mixture and chicken.
- Toss to coat chicken in thickened sauce.
- Serve with lettuce, carrot, and coriander
Notes
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