Ingredients
-
1
-
1
-
2
-
1/2
-
2
-
10 - 12
-
1/2
-
3
-
1
-
3
-
2
-
2
-
1 1/2
-
1 1/2
-
1
Directions
Cubed Chicken in Lettuce Leaves ( Yang Chow Chicken Soong), This recipe is similar to the lettuce wraps that are so popular in Asian restauants It was in the R S V P section of a June 1982 issue of Bon Appetit magazine It was requested from the Shun Lee Palace in New York City Preparation time will be reduced if all chopping is done in a food processor Once the prep is done the lettuce wraps come quickly together!, Delicious! but this wont feed six with one breast, used 4 I also didnt use a food processor Just take your time and do a fine chop on the veggies, ginger, garlic, etc I recommend using Boston Bibb lettuce as it makes a nicer cup Keep the lettuce leaves in cold water to keep them crisp This came out just great each time I make this You can also add some nuts ie cashews or pecans to the veggies as they cook Just a last comment Whoever figured out the nutritional values needs to rethink the calculations The amount of fat ( 74 8 grams per serving ) INCLUDES the 2 cups of peanut oil you cook the chicken in , Wonderful! The flavors came out so good Prep time is lengthy, but was worth it I will add a bit more soy sauce and a little hot sauce next time Great!
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Steps
|
1
Done
|
Combine Chicken,Egg White,1 Tablespoon Cornstarch and Salt in Medium Bowl and Stir to Blend Well. |
|
2
Done
|
Cover With Plastic and Refrigerate at Least 30 Minutes. |
|
3
Done
|
Combine Chilies, Water Chestnuts,Celery,Carrot and Ginger in Another Bowl. |
|
4
Done
|
Combine Green Onion and Garlic in Separate Bowl. |
|
5
Done
|
Mix Wine, Soy Sauce, Chili Paste and Sugar in Another Bowl. |
|
6
Done
|
Blend Remaining 1 Tablespoon Cornstarch and Water in Small Bowl, Mixing Until Smooth. |
|
7
Done
|
Pour Peanut Oil Into Wok;place Over High Heat. |
|
8
Done
|
When Oil Begins to Smoke, Add Chicken in Batches and Cook, Stirring Constantly to Separate Cubes, About 1 1/2 Minutes. |
|
9
Done
|
Remove Chicken With Slotted Spoon, Drain Well on Paper Towels and Set Aside. |
|
10
Done
|
Pour Off All but 2 Tablespoons Peanut Oil from Wok and Return to High Heat. |
|
11
Done
|
Add Water Chestnut Mixture and Cook, Stirring Constantly About 30 Seconds. |
|
12
Done
|
Add Green Onions and Garlic and Cook, Stirring Constantly, 10 Seconds. |
|
13
Done
|
Return Chicken to Wok and Cook, Stirring Constantly, 30 Seconds. |
|
14
Done
|
Add Wine Mixture and Sesame Oil; Restir Dissolved Cornstarch. |
|
15
Done
|
Add to Wok and Cook, Stirring Constantly, 30 Seconds. |
