1 head butter lettuce
1/2 cup dried black mushrooms
Minced Gingered Chicken:
3/4 pound boneless, skinless chicken thighs, finely minced
1 Tablespoon light soy sauce
1 egg white
1 teaspoon cornstarch
1 Tablespoon vegetable oil
3 cloves garlic, minced
1 1/2 teaspoons fresh ginger, finely minced
3/4 cup minced water chestnuts
2 Tablespoons Chinese sausage, finely minced
1 Tablespoon oyster sauce
3 scallions, finely sliced
Pinch of ground black pepper
2 Tablespoon cilantro, finely chopped
1 Tablespoon Asian toasted sesame oil
1/4 cup hoisin sauce
3 Tablespoons roasted peanuts, coarsely chopped
Cilantro leaves for garnish
Prepare Lettuce Cups: Using scissors, cut through ribs of lettuce leaves and carefully separate them from the core. If leaves are too big, use a knife or scissors to cut the leaves into rough 3" rounds. Refrigerate.
Prepare Mushrooms: Place mushrooms in a small bowl with enough hot water to cover. Let soak until soft, about 1 hour. Drain and reserve the soaking liquid. Remove mushroom stems and finely chop.
Cook Chicken: Combine the chicken, soy sauce, egg white and cornstarch in a large bowl. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and sauté for 1 minute. Add the chicken mixture 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 pepper. If the mixture seems too dry, add enough of the reserved mushroom-soaking liquid to moisten. Remove from heat. Add cilantro. Drizzle with sesame oil. Toss to combine.
Assemble and Serve: Brush each lettuce cup lightly with hoisin sauce. Spoon warm chicken mixture into chilled lettuce cups. Sprinkle with peanuts and garnish with a sprig of cilantro. Serve immediately. Put extra hoisin sauce on table if desired.
Recipe created by Parties That Cook®
Makes 24
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