Chicken Lettuce Wraps

Method6 steps · about 22 min

1. 1

   Step 1: Separate the lettuce leaves, wash them in clean water and dry well. In a small bowl, stir the 2 tsp cornstarch into its separate ⅓ cup cold water until smooth. Prepare the chopped onion, minced garlic and any optional chili before heating the pan.

   Uses 1 head bibb lettuce, leaves separated, washed and dried · Clean water to wash the lettuce leaves, then drained · ⅓ cup cold water for the cornstarch slurry · 2 tsp cornstarch for the slurry

2. 2

   Step 2: Heat the 2 tbsp oil in a wok or skillet over medium-high heat. Add the finely chopped onion (1) and minced garlic (2) and cook for 5 minutes, stirring often.

   Cook the onion and garlic · 5 minUses 2 tbsp cooking oil · 1 medium onion, finely chopped · 2 garlic cloves, minced

   
3. 3

   Step 3: Add the raw ground chicken (1 lb). Stir-fry for about 2 minutes, breaking it into small pieces, until browned; it will finish cooking in the following stages.

   Brown the ground chicken · 2 minUses Onion and garlic cooked in the oil · 1 lb raw ground chicken (source also gives 450 g)

   
4. 4

   Step 4: Add the optional sui mi ya cai (2 tbsp) and chopped red chili (1), if using. Continue stir-frying the chicken mixture for another 2 minutes.

   Continue frying the chicken mixture · 2 minUses Ground chicken after initial browning · 2 tbsp sui mi ya cai, optional · 1 red chili, chopped, optional

5. 5

   Step 5: Stir the soy sauce (2 tsp), dark soy sauce (2 tsp), hoisin sauce (1 tbsp), Shaoxing wine (1 tbsp), sesame oil (1 tsp) and rice wine vinegar (1 tbsp) into the chicken mixture. Restir the prepared slurry and pour it in. Simmer for 2–3 minutes, stirring until the sauce is smoothly thickened and the chicken is cooked through to 165°F/74°C; continue if needed.

   Thicken and finish the chicken filling · 2 minUses Chicken mixture after the second frying phase · 2 tsp soy sauce · 2 tsp dark soy sauce · 1 tbsp hoisin sauce · 1 tbsp Shaoxing wine · 1 tsp sesame oil · 1 tbsp rice wine vinegar · Freshly stirred cornstarch-water slurry

6. 6

   Step 6: Spoon the fully cooked chicken filling into the prepared lettuce leaves and garnish with chopped scallions and cilantro. Alternatively, put the filling, leaves and garnish on the table so each person can assemble their own wraps. This batch serves six.

   Uses Fully cooked sauced chicken filling · Washed and dried lettuce leaves, separated from discarded washing water and slurry · Chopped scallions and cilantro, for garnish