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!!
Steps
Combine chicken , egg white , 1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
Cover with plastic and refrigerate at least 30 minutes.
Combine chilies , water chestnuts , celery , carrot and ginger in another bowl.
Combine green onion and garlic in separate bowl.
Mix wine , soy sauce , chili paste and sugar in another bowl.
Blend remaining 1 tablespoon cornstarch and water in small bowl , mixing until smooth.
Pour peanut oil into wok.
Place over high heat.
When oil begins to smoke , add chicken in batches and cook , stirring constantly to separate cubes , about 1 1 / 2 minutes.
Remove chicken with slotted spoon , drain well on paper towels and set aside.
Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
Add water chestnut mixture and cook , stirring constantly about 30 seconds.
Add green onions and garlic and cook , stirring constantly , 10 seconds.
Return chicken to wok and cook , stirring constantly , 30 seconds.
Add wi.
Ingredients
chicken breast, egg white, cornstarch, salt, green chilies, water chestnuts, celery, carrots, fresh ginger, green onions, garlic, wine, soy sauce, chili paste with garlic, sugar, water, peanut oil, sesame oil, iceberg lettuce