Tasty Lettuce Wraps
As much as i wanted to believe that the Lettuce Wrap is a PF Chang’s invention, I would be wrong. Lettuce Wrap is indeed a Chinese recipe but it’s the PF Chang Empire that makes it one of the most popular and recognizable appetizers in the United States.
There is nothing not to like about Lettuce Wraps - they taste great, they’re refreshing, and it’s always fun to play with your food. Wrapping the filling in the lettuce leaf is half the fun, and popping the crisp and cold Lettuce Wrap filled with goodies into your mouth is itself a commodity that launched the billion-dollar empire of PF Chang.
1. Soak the dried shiitake mushrooms in warm water in a small bowl until they become soft. Squeeze the mushrooms dry with your hand, discard the stems, cut and dice the mushroom caps into tiny pieces.
2. Combine the ground chicken meat, mush3 rooms and water chestnuts with all the Seasonings ingredients. Marinate for 15 minutes.
3. Mix all the Spicy Hoisin Dipping Sauce ingredi4 ents in a small saucer or bowl. Set aside.
4. Heat the oil in a wok or skillet over high heat. 5 Add the garlic and then stir-fry to light brown before adding the ground chicken.
5. Using the spatula, stir the chicken continu6 ously to loosen and break up the lumps. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
6. Peel off each lettuce leaf from the iceberg let7 tuce carefully. Do not break the leaves.
7. Scoop two heaping tablespoons of the chicken and place it in the middle of a lettuce leaf. Wrap it up and dip the lettuce wrap into the Spicy Hoisin Dipping Sauce before eating. Garnish with green onion (scallion).
There is nothing not to like about Lettuce Wraps - they taste great, they’re refreshing, and it’s always fun to play with your food. Wrapping the filling in the lettuce leaf is half the fun, and popping the crisp and cold Lettuce Wrap filled with goodies into your mouth is itself a commodity that launched the billion-dollar empire of PF Chang.
- 3 dried shiitake mushrooms
- 8 oz (250 g) skinless, boneless chicken thighs, ground
- 3 fresh water chestnuts, chopped finely
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 head iceberg lettuce, rinsed
- 1 heaping tablespoon chopped green onion (scallion)
Seasonings
- 1 tablespoon soy sauce
- ½ teaspoon oyster sauce
- ¼ teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon Chinese rice wine or sherry
- ½ teaspoon sugar
- 3 dashes white pepper
Spicy hoisin dipping Sauce
- 4 tablespoons hoisin sauce
- ½ teaspoon chili sauce or to taste
- 1 tablespoon warm water
1. Soak the dried shiitake mushrooms in warm water in a small bowl until they become soft. Squeeze the mushrooms dry with your hand, discard the stems, cut and dice the mushroom caps into tiny pieces.
2. Combine the ground chicken meat, mush3 rooms and water chestnuts with all the Seasonings ingredients. Marinate for 15 minutes.
3. Mix all the Spicy Hoisin Dipping Sauce ingredi4 ents in a small saucer or bowl. Set aside.
4. Heat the oil in a wok or skillet over high heat. 5 Add the garlic and then stir-fry to light brown before adding the ground chicken.
5. Using the spatula, stir the chicken continu6 ously to loosen and break up the lumps. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
6. Peel off each lettuce leaf from the iceberg let7 tuce carefully. Do not break the leaves.
7. Scoop two heaping tablespoons of the chicken and place it in the middle of a lettuce leaf. Wrap it up and dip the lettuce wrap into the Spicy Hoisin Dipping Sauce before eating. Garnish with green onion (scallion).