by Joanne Weir
from Weir Cooking in the City
(Simon & Schuster, 2004)
Serves 6
This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce and the sweetness of the oyster sauce. You can substitute turkey, pork, or squab with equally delicious results.—Joanne Weir
convert Ingredients
2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated
Directions
1. Warm the oil in a skillet or wok over medium-high heat.
2. Add the chicken, scallions and cornstarch and cook, stirring constantly the chicken is cooked and broken into pieces, 3 to 4 minutes.
3. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
4. To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.
Wine Suggestion: Gewürztraminer, Pinot Gris, or Pinot Grigio
Recipe © 2004 Joanne Weir. All rights reserved.
