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Chicken Soong in Lettuce Wrap | www.tasteandtellblog.com

I’m always a sucker for a good lettuce wrap. That’s why I’ve made a few versions that I’ve featured here. So of course, when I see another recipe, I have to give it a try!! I’m actually really drawn to the appetizer section of this month’s Cookbook of the Month – The Shun Lee Cookbook. So many of the appetizer recipes sound so good. And I’m glad that I made this one, because it was very delicious!!

One of these days, I’m going to invest in a good wok. I don’t have one at all right now, and most of the recipes in this book are made using a wok. I just substituted a regular old skillet. The only complaint I had about this recipe was that it ended up a little bit oily. And maybe that’s because I didn’t have a wok. But it comes together super fast after you have all the prep work done. Make sure you have all your ingredients ready and in a row, because once you start cooking, expect to be done in less than 10 minutes. And one thing I didn’t think about when I made these – these are appetizer portions. I made half the recipe, and I made them for dinner, and there really wasn’t enough for two of us as a main dish. But we gobbled them right up!

Chicken Soong in Lettuce Wrap
from The Shun Lee Cookbook

Makes 4 appetizer servings

Prep Time: about 15 minutes
Cook Time: about 5 – 10 minutes

8 ounces boneless, skinless chicken breast, cut into 1/4-inch cubes
1 1/2 teaspoons egg white (beat the white until foamy, then measure)
1 teaspoon cornstarch
1/8 teaspoon salt
vegetable oil

2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon rice wine or dry sherry
1/2 tablespoon sugar
1 teaspoon ground white pepper
1 teaspoon cornstarch

4 celery ribs, strings removed with a vegetable peeler, finely diced (1 cup)
4 scallions, white and green parts, trimmed and minced (3/4 cup)
3 carrots, finely diced (1/2 cup)
1 teaspoon dark sesame oil
2 teaspoons hoisin sauce
8 whole Bibb or iceberg lettuce leaves
2 tablespoons lightly toasted pine nuts

To prepare the chicken, place the diced chicken in a medium bowl. Add the egg white, cornstarch, and salt; toss to coat.

To prepare the sauce, whisk the soy sauce, vinegar, rice wine, sugar, and white pepper in a small bowl. Set aside.

Dissolve the cornstarch in 1 tablespoon water in another small bowl. Set the bowl aside.

Heat a large wok or skillet over high heat. Add enough oil to come 1 inch up the sides of the wok and heat until very hot–almost smoking. Add the chicken and stir gently, keeping the pieces from sticking together, until they turn white, about 45 seconds.

Using a wide wire-mesh skimmer, transfer the chicken to a colander to drain. Discard all the oil except for 2 tablespoons.

Heat the wok with the oil over high heat. Add the celery, scallions, and carrots, and stir-fry until crisp-tender, about 45 seconds-one minute. Return the chicken to the wok.

Stir the sauce, add it to the wok, and stir-fry for 20 seconds. Add the cornstarch-water mixture and stir-fry until the chicken is cooked through and the sauce has thickened, about 30 seconds. Stir in the sesame oil. Transfer the chicken mixture to a serving bowl.

To serve, spread about ¼ teaspoon hoisin sauce in the center of each lettuce leaf. Add 3 tablespoons of the chicken mixture, and sprinkle with a few pine nuts. Place 2 filled lettuce leaves on each plate and serve immediately.

Check out where we’ve been!

January – Italy

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16 Responses to Cookbook of the Month Recipe – Chicken Soong in Lettuce Wrap

  1. Rosa's Yummy Yums says:

    Light and delicious! The kind of dish I particularly like!



  2. Bellini Valli says:

    I am a sucker for a great lettuce wrap too D. and this sure fits the mold.

  3. bridezillabakes says:

    Oooh — I'm excited to read your recipes from this cookbook this month — I am on a Chinese-cooking kick lately and always on the look out for good recipes. I don't have a wok either — I have a really wide frying pan and a really deep one, and I'll use whichever one seems better for that particular recipe. And yes, because my pans are nonstick, I tend to need less oil than what is called for.

  4. kat says:

    That sounds so tasty! Yes, get yourself a wok

  5. Janell says:

    For some reason I'm scared to make lettuce wraps. But I think I might be able to make these. They sound delish!

  6. grace says:

    whoever first decided to put good stuff into a leaf of lettuce deserves a pat on the back, wouldn't you say? this batch must be magnificent!

  7. Katerina says:

    Beautiful picture, I can't believe you got someone's hands to stay that still!

  8. teresa says:

    i love lettuce wraps! these would fit in well with so many occasions. beautiful picture too!

  9. Ed Schenk says:

    This looks very tasty!

  10. Sophie says:

    Pretty picture. I can see why they were gobbled up so quickly! The sauce sounds really tasty. One day I'll buy a wok, but I have a feeling I'll probably end up making this before actually buying the wok :D.

  11. dining tables says:

    I like the photo. This looks like a pretty dish. This is something light and healthy for breakfast.

  12. Barbara says:

    I'm a fan of lettuce wraps too… but I've never made them. This one looks delish, I love the teriyaki flavors.

  13. Mary says:

    This looks really wondeful. Your pictures are gorgeous and I'm sure this tastes every bit as good as it looks. Have a wonderful day. Blessings…Mary

  14. Chef Aimee says:

    I love lettuce wraps – this recipe is a keeper!

  15. Joanne says:

    A good wok is DEFINITELY a good thing to have. I use mine for everything. Even dishes that don't really need a wok. It is just THAT useful.

    THese lettuce wraps look so good! Any food that requires me to eat with my hands and tastes good – I'm in.

  16. try this with shrimp and or pork with elephant ear mushrooms and water chestnuts..u died and went to heaven!!!!

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