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Chicken Lettuce Wrap
Sharon of Delishar.com
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Servings
8
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
Adapted from Food Network Magazine