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Lettuce wrap

Chicken Lettuce Wrap Recipe

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Ingredients

The Sauce

  • 2 Tbsp oyster sauce
  • 1 Tbsp hoisin paste or 1½ Tbsp hoisin sauce + extra for wrapping 
  • 1 ½ Tbsp soy sauce (see note)
  • 1 Tbsp tamarind juice (aka tamarind concentrate)
  • ½ tsp sesame oil
  • ¼ tsp white pepper
  • Chili flakes, to taste

The Rest

  • 1 tsp cornstarch
  • 1 Tbsp neutral oil
  • ½ onion
  • 3 cloves garlic
  • 1 Tbsp finely grated ginger
  • ½ tsp five spice powder
  • 500g ground chicken
  • ½ cup carrot, small dice
  • ⅓ cup water chestnuts, small dice
  • 1 tsp black soy sauce (optional)
  • 1 green onion, chopped
  • Half a head iceberg lettuce, split into leaves
  • 1 Tbsp toasted white sesame seeds, for garnish (optional)

Note:  I don't use Thai soy sauce for this because it's too light. In the video I used Filipino soy sauce, but you can use Chinese or Japanese soy sauce as well. 

Ingredients and Kitchen Tools I Use


Instructions

Combine all sauce ingredients together and stir. If you want, you can add a splash of water to loosen it to make it easier to pour into the wok.

In a small bowl, add the cornstarch and just enough water to dissolve it. Stir until there are no more lumps. Set aside.

In a wok, add just enough oil to coat the bottom and heat over medium high heat. Add onion, garlic, and ginger, and stir until the onion is translucent. Add five-spice powder and stir for 30 seconds to toast the spices.

Add ground chicken and break it apart with the spatula. Once there are no more lumps, but the chicken is still mostly raw, add the sauce mixture and keep cooking and stirring until the chicken is almost done.

Add carrots and water chestnuts and stir. Once the chicken is done, crank the heat up to high and cook, stirring constantly, until there is no more sauce pooling at the bottom of the pan.

Add black soy sauce to adjust colour if you wish. Stir the cornstarch slurry again (it will settle over time) and pour into the chicken and stir quickly. This will thicken the sauce and allows the sauce to cling to the chicken pieces rather than run down and pool at the bottom. Turn off the heat.

Toss in green onions. Taste and adjust seasoning, adding more salt if needed.

To serve, put a bit of diluted hoisin paste or hoisin sauce on a piece of iceberg lettuce. Put the chicken filling on top, drizzle with toasted white sesame seeds and enjoy!

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