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Minced Chicken with Lettuce Wraps |
 Serves 6
This has been adapted from one of James McNair’s recipes. Similar dishes are served in
many Southeast Asian restaurants.
- 1 head iceberg lettuce
- 6 dried Chinese black mushrooms
- 3 tablespoons toasted sesame seeds
- 5 chicken thighs, boneless and skinless
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry or bourbon
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- 2 chopped green onions
- 1 1/2 inch piece fresh ginger, peeled and minced
- 3/4 cup canned water chestnuts, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, mixed with 2 tablespoons water
- Salt and pepper to taste
- Plum sauce for spreading, optional
Wash, separate, rinse and dry the lettuce leaves. Set aside in the refrigerator until ready to serve.
Place the dried mushrooms in a bowl with warm water and allow to hydrate for about 2 hours. Drain and squeeze out the water. Cut off the stems and chop finely. Set aside.
Toast the sesame seeds in a dry skillet for about 5 minutes, or until lightly browned. Do not burn. Set aside.
Mince the chicken thighs into small pieces and set aside.
In a small bowl, combine the oyster sauce, soy sauce, sherry or bourbon and sugar. Stir to dissolve the sugar and set aside.
Heat a wok or skillet with the 1/4 cup of peanut oil and coat the bottom of the pan. When the skillet is quite hot, sauté the minced chicken, ginger and green onions, about 2 minutes. Add the water chestnuts and mushrooms and quickly sauté another 2 minutes. Add the sesame oil, sesame seeds, oyster sauce mixture and cornstarch and water. The sauce will thicken quickly, about another 1 or 2 minutes. Season with salt and pepper and transfer to a serving dish. To eat, fill the lettuce “cups” with the mixture and wrap to eat. You may like to spread the lettuce leaf first with a little plum sauce.
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