BIG BOWL CHINESE CHICKEN LETTUCE WRAPS

By bjnelson55

Demonstrated by the Big Bowl Galleria chef at Williams and Sonoma, 10/2010.

Ingredients

• 2 tablespoons thin soy
• 1 teaspoon mushroom soy
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon water
• 1 teaspoon shaoxing wine
• 1 teaspoon kosher salt
• 6 pieces bibb lettuce leaves
• 1 oz. peanut oil
• 5 oz. ground dark meat chicken
• 1 teaspoon sesame oil, plus a few drops
• 1 teaspoon mushroom soy
• 1/2 teaspoon ginger
• 1/2 teaspoon garlic
• 1/4 cup sliced shiitake mushrooms
• 1/4 cup bamboo shoots
• 1/4 cup chopped scallions
• 2 tablespoons minced carrots
• 1/4 cup chopped green cabbage
• 1/4 cup chopped celery
• 1/8 cup chicken stock
• 2 shakes ground black pepper
• 1 ounce crispy rice noodles (cooked per instructions on package)
• Hoisin sauce (as needed)

Preparation

Step 1

Mix thin soy, mushroom soy and 1 teaspoon of sugar together in a small bowl; set aside. mix cornstarch and water together in a small bowl; set aside. Mix remaining sugar, shaoxing and salt together, set aside. Wash bibb lettuce leaves and set aside to drain.

Heat a wok over a hot flame. When hot, add peanut oil to coat, then add the ground chicken and cook, stirring, to approximately 3/4 doneness (about 1-1/2 minutes). Add the ginger and garlic; cook another 1/2 minute to release the flavors, always stirring. Add the shiitakes through the celery and cook for another 1/2 minute, stirring to combine. Add the thin soy mixture and chicken stock; stir to combine and bring to a boil. Add the cornstarch mixture to thicken; stir in for another 30 seconds to 1 minute. Add the shaoxing mixture and stir to combine. Remove from heat and spoon into a bowl. Garnish the mixture with 2 shakes of black pepper and a couple of drops of sesame oil on the top of the mixture.

Serve with the lettuce leaves on the side to use as wrappers, a dish of crispy rice noodles, and a dish of hoisin sauce to season as desired.

Serves two as an appetizer to share, on its own this could be a light meal for one.