Chinese cooks don’t use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong, cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside our New York City apartment window, we’ve substituted chicken in this recipe, which tastes equally delicious. Chuck all the filling ingredients in a food processor rather than chop them by hand if you’re in a hurry, processing the veggies first and then the chicken, but leave larger chunks of mushrooms and water chestnuts to add texture. Don’t forget the fresh cilantro leaves heaped on top of the assembled cups.–Nate and Mary Kate Tate
LC Better Than You'd Remembered Note
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? And you’re left only with bittersweet memories and dashed dreams? This isn’t one of those times. We were grinning like idiots as we crammed these delicate lettuce cups into our mouths. We found no room for improvement, save perhaps a dash of Sriracha or other hot sauce for those who like things a little less than tame. We can also see taking these little lovelies to work with us for lunch on those days when we really need something to look forward to all morning.
Chinese Chicken Lettuce Cups
- Quick Glance
- 30 M
- 30 M
- Serves 4 to 6
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons unseasoned rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 3 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 2 teaspoons finely chopped ginger
- 1/3 cup finely chopped red onion
- 1/2 cup whole or sliced canned water chestnuts, finely chopped
- 1 cup canned mushrooms, finely chopped (optional)
- 1 pound boneless, skinless chicken breasts, finely chopped
- 8 to 12 inner leaves butter lettuce or iceberg lettuce, chilled
- Handful cilantro leaves, coarsely chopped
- 1/4 cup unsalted roasted cashews or peanuts, coarsely chopped
- 1. Combine the soy sauce, hoisin sauce, vinegar, salt, and sugar in a small bowl and stir until the sugar dissolves.
- 2. Heat 1 tablespoon oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, water chestnuts, and mushrooms, if using, and stir-fry for 2 minutes. Transfer to a plate.
- 3. Heat the remaining 2 tablespoons oil in the wok over medium-high heat. Carefully tilt the wok to swirl the oil and coat the surface. Add the chicken and cook until no trace of pink remains, about 1 minute. Return the cooked vegetable mixture to the wok and decrease the heat to medium-low. Give the sauce mixture a quick stir to recombine, then add it to the wok. Cook, stirring, until the sauce is warm and the chicken is cooked through, about 1 minute.
- 4. Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with a sprinkle of cilantro and cashews or peanuts. Serve warm with the instructions that this is a cup and not necessarily a wrap, so simply gather the bundle up with your fingertips or cup it in your palm and take a bite.
Recipe Testers Reviews
These lettuce cups were so good. The flavors were fantastic. There was just enough sweet to balance the soy sauce. I couldn’t even tell it was “light” soy sauce. The cashews gave these lovely cups just the right touch of crunch. I chose to use fresh shiitake mushrooms and to mince the chicken myself, and I was pleased to find this didn’t take long at all, although I’m looking forward to trying the food processor method next time. However, I’d be inclined to mince the mushroom filling separate from the chicken so I could cook them separately, as the recipe states. This is a fun recipe with excellent flavor that my entire family enjoyed.
As my daughter said, “these were awesome.” I've never had lettuce cups at a restaurant, but I've always meant to try them. Once you prep all your ingredients, it's a breeze to put together. After we ate our first one my daughter suggested we add a few drops of Sriracha sauce and we enjoyed them that way, too. In fact, my daughter said she liked them better with the Sriracha. They’re a bit messy to eat, but so worth it. We minced everything with a knife instead of using the food processor, and I liked the texture this way. The cold, crisp lettuce was a perfect bed for the hot, cooked filling and the crunchy cashews. I couldn't find unsalted cashews so I got lightly salted instead. I don't have a wok but my trusty cast-iron skillet worked perfectly. I know we'll be eating these again. We might add bean sprouts next time.
This recipe is amazing. The one thing I cannot stress enough is to have everything prepared and ready to go. This is the most important step in the whole recipe, because you don’t have time to prep anything during the cooking process. I didn’t use the mushrooms when I made this recipe. I had trouble using the iceberg lettuce as a wrap. It’s too crisp to actually wrap, so the first one I instead used as a bowl. It had a very nice crisp texture to add to the flavor of the chicken and crunch of the cashews. For the second wrap I made I used butter lettuce, which in my opinion should be the lettuce of choice when making lettuce wraps. It was perfect and made a wrap that was much easier to eat. I served this with some cilantro lime rice and homemade pot stickers. I added some rice in the lettuce wrap along with the chicken, cilantro, and cashews, and it was great. I believe the water chestnuts need to be diced instead of minced since they tend to get lost in the recipe.
These Chinese lettuce cups were quite easy to make given a little preparation beforehand. I chopped all the ingredients before I started cooking, as I knew the 10-second garlic and ginger sauté wouldn’t give me time to chop the onion and water chestnuts. My husband and I ate it as an entrée. I’m guessing it’d probably serve 4. I’d like to add some hot sauce or a dipping sauce next time—maybe some Sriracha or a peanut sauce.
Yum! Who knew it was so easy to make the lettuce wraps you get in restaurants? This recipe is very tasty and quite easy. I left out the canned mushrooms, but next time I make it I’ll probably use fresh mushrooms. The water chestnuts added a nice crunch.
This all came together so quickly and made for a flavorful, light dinner. I substituted fresh baby ’bella mushrooms for the canned ones, but I used the other ingredients as written. Next time, I’ll also make sure to add diced cucumber and radish—maybe daikon—to have some more crunch.
Iceberg lettuce is easy to dismiss when it’s in a salad, as it often seems like filler with no value, so we rarely have this type of lettuce in the crisper drawer. But in this recipe, the iceberg pairs so well with the chicken filling that it’s essential. The prep work takes more time than the actual cooking, and I recommend getting the lettuce prepped first so it can chill in the fridge and get very crisp. I wondered if using chicken breast would make for a dry filling, but it remained moist (probably because the cooking is so quick). I used a nonstick skillet and I think I could’ve even used less oil than what the recipe called for. I’ll add some heat to the chicken next time. Looks like iceberg lettuce will be welcome in the fridge again!
This was a quick, delicious Chinese version of squab in lettuce cups, but with chicken. I found that it needed a bit of zing, so we each added some Sriracha to our individual cups at the table. Probably the most difficult part of the recipe was to separate the iceberg leaves, as they tend to grow together. Since I don’t care for cashews, I used peanuts with success. Anyone else have a concern about water chestnuts coming from China? Just wondering….