Cubed Chicken in Lettuce Leaves ( Yang Chow Chicken Soong)

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READY IN: 48mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large chicken breast, skinned, boned, sliced and cut into tiny cubes (about 2 c. total, this is easier to do when chicken is partially frozen)
  • 1
    egg white
  • 2
    tablespoons cornstarch
  • 12
    teaspoon salt
  • 2
    long green chilies, cored, seeded and cut into small cubes (hot or mild)
  • 10 -12
    water chestnuts, cut into small cubes (about 1/2 cup)
  • 12
    cup finely diced celery
  • 3
    tablespoons finely diced carrots
  • 1
    teaspoon chopped fresh ginger
  • 3
    tablespoons finely chopped green onions
  • 2
    teaspoons finely chopped garlic
  • 2
    tablespoons shaohsing wine or 2 tablespoons dry sherry
  • 1 12
    teaspoons soy sauce
  • 1 12
    teaspoons chili paste with garlic
  • 1
    teaspoon sugar
  • 1
    tablespoon water
  • 2
    cups peanut oil
  • 12
    teaspoon sesame oil
  • 1
    head iceberg lettuce, leaves separated (cored)
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DIRECTIONS

  • Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
  • Cover with plastic and refrigerate at least 30 minutes.
  • Combine chilies, water chestnuts,celery,carrot and ginger in another bowl.
  • Combine green onion and garlic in separate bowl.
  • Mix wine, soy sauce, chili paste and sugar in another bowl.
  • Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth.
  • Pour peanut oil into wok;place over high heat.
  • When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes.
  • Remove chicken with slotted spoon, drain well on paper towels and set aside.
  • Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
  • Add water chestnut mixture and cook, stirring constantly about 30 seconds.
  • Add green onions and garlic and cook, stirring constantly, 10 seconds.
  • Return chicken to wok and cook, stirring constantly, 30 seconds.
  • Add wine mixture and sesame oil; restir dissolved cornstarch.
  • Add to wok and cook, stirring constantly, 30 seconds.
  • Transfer to heated platter.
  • Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot.
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