Minced Chicken with Pinenuts in Sesame Pockets

By Grazor

Ingredients

• Chicken and marinade (quick marinade - about 30 minutes to 1 hour)
• 1 1/4 lbs boneless, skinless chicken thighs, minced (not ground up, but cut up into tiny pieces. This is the most time consuming portion.)
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped ginger
• 2 tablespoons Shao Xing Wine (or sake if you don't want to buy yet another ingredient)
• 1 tablespoons soy sauce
• Stir fry
• 2 tablespoons vegetable oil
• 3 stalks of celery, finely chopped
• 10 water chestnuts (either fresh or canned) finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons Shao Xing wine (or sake)
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 cup pinenuts

Details

Servings 4

Preparation

Step 1

In a bowl, mix together minced chicken, ginger, garlic, soy sauce. Using your hands (covered with a disposable glove) mix together the ingredients so that it is all well incorporated. Put in refrigerator for 30 minutes or more. Prepare celery and water chestnuts, chopped and ready to go. (water chestnuts are chopped and soaking in cold water to prevent them from changing color.) In another bowl, mix together Shao Xing wine, soy sauce, oyster sauce, sesame oil. Set aside. Heat oil over high heat in a heavy skillet until it is shimmering. Add marinated chicken all at once and quickly stir fry until all chicken is cooked all the way through, about 6 minutes. Quickly add drained water chestnuts and celery, cooking for another minute. Pour sauce mixture over the top and saute until the sauce reduces down and coats the chicken pieces, about 2 minutes. Add pinenuts and toss together. Remove from heat. Toast sesame pockets in an oven until golden brown. Slice in half.