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MINCED CHICKEN IN LETTUCE CUPS




Source of Recipe


Betelnut, 2030 Union St. (near Buchanan), San Francisco, CA


Recipe Introduction


SECRETS OF SUCCESS

--The egg white. Adding egg white to the chicken before frying in a hot wok gives that moist, velvety coating so admired in Chinese cooking.

--The lettuce cups. Trim the leaves with scissors into round cups and make sure they are well chilled to enhance the contrast with the hot chicken.



List of Ingredients




--1 head iceberg lettuce
-- 1/4 cup dried black mushrooms
-- 1/2 pound boneless skinless chicken thighs, finely minced
--1 tablespoon light soy sauce
--1 egg white
--1 teaspoon cornstarch
--1 tablespoon vegetable oil
--1 teaspoon finely minced fresh ginger
-- 1/2 cup finely minced water chestnuts
--2 tablespoons finely minced Chinese sausage (see Note)
--1 tablespoon oyster sauce
--2 scallions, finely chopped
--Pinch of ground white pepper
--Asian sesame oil, to taste
--1 tablespoon pine nuts, toasted
--Plum sauce


Recipe



Remove the core from the lettuce and gently separate
the leaves. Use a knife or scissors to cut the leaves into cup shapes. Refrigerate.

Place the mushrooms in a small bowl. Add enough hot water to cover. Let soak until soft, about 1 hour. Drain, reserving the mushroom-soaking liquid. Cut off and discard the mushroom stems. Finely chop the caps.

Combine the chicken, soy sauce, egg white and cornstarch in a large bowl.

Heat the vegetable oil in a wok or skillet over high heat. Add the chicken mixture and ginger and cook until the chicken loses its translucency, about 3 minutes. Add the rehydrated mushrooms, water chestnuts and sausage. Reduce heat to low. Stir in the oyster sauce, scallions and white pepper. If the mixture seems too dry, add enough of the reserved mushroom-soaking liquid to moisten. Remove from the
heat.

Drizzle with sesame oil.

Spoon the mixture onto a platter. Sprinkle with pine nuts.

Serve with the chilled lettuce cups and small bowls of plum sauce.

To eat: Each diner takes a lettuce cup, adds a dab of plum sauce, spoons in some of the filling, then eats the delicacy like a taco.

Serves 4.

Note: Chinese sausage (lop chong) is available at Asian markets.