Monday, February 25, 2013

Lettuce Wraps

This recipe comes from called Almost-Famous Chicken Lettuce Wraps. I have tried making lettuce wraps before and I'm just not satisfied with the taste especially after going through so much work. These on the other hand are very Scrumptious and worth all the time it takes! These taste most like P.F. Chang's lettuce wraps.

1 lg Egg White
1 T. Cornstarch
1 T. Vinegar
1 1/2 lbs Boneless skinless chicken breasts, 
diced very very small

2 Bundles Cellophane noodles
Oil for Frying

 Stir-Fry Sauce
1/3 C. Water
2 T. Oyster Sauce
1T. Hoisin Sauce
1 T Soy Sauce
1 T. Vinegar
1 t. Sesame oil
2 t. Cornstarch

Stir Fry
4 T. oil
3 cloves garlic, minced
1 inch Ginger, minced
4 Green onions, chopped
1 t.Salt
1 t.Sugar
1/2 lb Mushrooms
3/4 C. chestnuts, diced

Dipping Sauce
Soy Sauce
Chili paste

1. Prepare chicken: Whisk the egg white, cornstarch and vinegar in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. I know this seems like an unnecessary step but it make the chicken very tender. Try to dice the chicken as small as possible.

2. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauce, vinegar and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

3. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch  oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels. These are not necessary but definitely an added bonus to the taste
4. Make the stir-fry: Heat 2T. oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons oil to the skillet; when almost smoking, stir in the garlic, ginger, and minced scallions, then add salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and  stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
5.Make dipping sauce:  Mix soy sauce, chili paste, vinegar, and mustard together, add the amounts you want of each. Work with it and see what you like best.

Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves 

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