Chicken Lettuce Wraps (Asian Fusion) (Chinese Food)

Boil water and soak dried shiitake mushrooms for about 30 minutes. Skip this step if using fresh mushrooms.

Chop 2 green onions, removing the outer layer and cutting them into small pieces. Set aside.

Drain canned water chestnuts and chop them roughly. Optionally, use a food processor for finer chopping. Set aside.

Chop soaked shiitake mushrooms finely and set aside.

Grate 2 cloves of garlic after peeling the skin off.

Grate ginger after peeling it with a spoon or using a grater. It's easier to grate when semi-frozen.

In a bowl, mix cornstarch, soy sauce, cherry wine (or any dry wine), and water. Add a pinch of pepper and a small amount of salt, then mix well.

Add ground chicken to the sauce mixture and mix until well combined.

Prepare the sauce by mixing hoisin sauce, cherry wine, soy sauce, oyster sauce, water, sesame oil, sugar, and cornstarch in a bowl. Optionally, add sriracha for spice and mix well.

Check if the oil is hot by inserting a wooden spoon; if it bubbles, the oil is ready.

Add the ground chicken mixture to the hot oil and sauté until cooked. Transfer to a separate bowl.

Add more oil to the pan and sauté ginger, garlic, and green onions on low heat to avoid burning the garlic.

Once the onions are cooked, add the chopped water chestnuts and shiitake mushrooms and sauté until heated through.

Return the cooked chicken to the pan and mix with the vegetables.

Pour the prepared sauce over the chicken and vegetables, coating everything well.

To serve, place a portion of the chicken mixture into a lettuce leaf and wrap it like a taco or burrito.

Equipment Needed

Spice Level:

Dietary