Stir Fried Minced Chicken On Lettuce Leaves Recipe
Summary
Preparation Time35 MinCooking Time25 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings6
Interest GroupGourmet
Ingredients
| 1 1/4 lb. chicken breast meat, finely chopped | ||
| Chinese mushrooms | 1/4 Cup (16 tbs), dried | |
| Cornstarch | 1 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Peppercorns | 1 Teaspoon | |
| 2 heads iceberg lettuce | ||
| Safflower oil | 3 Tablespoon | |
| Ginger | 1 Tablespoon, finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Scallions | 2 , finely chopped | |
| Water chestnuts | 1/2 Cup (16 tbs), chopped | |
| Bamboo shoots | 1 Cup (16 tbs), chopped | |
| Ham | 2 Ounce, finely chopped | |
| 3 tbsp. low-sodium soy sauce | ||
| 2 tsp. dark sesame oil | ||
Directions
GETTING READY
1) In a bowl of hot water soak mushrooms for about 10 minutes. Stir, and let them be in water for another 20 minutes and then drain.
2) Remove the mushroom stems and discard. Thinly chop mushrooms.
3) Separate lettuce leaves and trim about 12 neat leaves of same size.
MAKING
4) Take a clean mixing bowl and combine sherry and cornstarch. Blend in salt and chicken.
5) Mix well and marinate the mixture for about 15 minutes.
6) In the meantime, take a heavy bottomed skillet and place it over medium heat. Toast peppercorns for about 3-4 minutes, shake the pan continuously.
7) Next, take a large wok (or skillet) and place it over high heat.
8) Stir in 2 tablespoons of safflower oil and turn the pan around to coat the surface with oil. Stir in chicken and fry until done, or chicken is no longer pink.
9) Take out chicken and put aside.
10) Pour the remaining safflower oil in the wok and heat over high flame. Now, stir fry scallions, water chestnuts, bamboo shoots, garlic, and ginger for about two minutes.
11) Next, stir in mushrooms, peppercorns, and ham and fry for a minute.
12) Put chicken and fry until well heated.
13) On a platter, arrange the lettuce leaves and put stir fried chicken over it.
SERVING
14) Serve hot.
1) In a bowl of hot water soak mushrooms for about 10 minutes. Stir, and let them be in water for another 20 minutes and then drain.
2) Remove the mushroom stems and discard. Thinly chop mushrooms.
3) Separate lettuce leaves and trim about 12 neat leaves of same size.
MAKING
4) Take a clean mixing bowl and combine sherry and cornstarch. Blend in salt and chicken.
5) Mix well and marinate the mixture for about 15 minutes.
6) In the meantime, take a heavy bottomed skillet and place it over medium heat. Toast peppercorns for about 3-4 minutes, shake the pan continuously.
7) Next, take a large wok (or skillet) and place it over high heat.
8) Stir in 2 tablespoons of safflower oil and turn the pan around to coat the surface with oil. Stir in chicken and fry until done, or chicken is no longer pink.
9) Take out chicken and put aside.
10) Pour the remaining safflower oil in the wok and heat over high flame. Now, stir fry scallions, water chestnuts, bamboo shoots, garlic, and ginger for about two minutes.
11) Next, stir in mushrooms, peppercorns, and ham and fry for a minute.
12) Put chicken and fry until well heated.
13) On a platter, arrange the lettuce leaves and put stir fried chicken over it.
SERVING
14) Serve hot.
Chef
