Wednesday, June 3, 2009

Barbecued Chinese Chicken Lettuce Wraps

I LOVE CHINESE FOOD! Just so you know. Anyways, the first time I had lettuce wraps was at P.F. Changs and they were dang good. So I began my own quest to make delicious lettuce wraps. The first recipe I tried was this one for Asian Lettuce Wraps. They turned out very good, but unfortunately I do not have a picture, but both me and my husband enjoyed them very much.

Since I had such luck with Rachael Ray's last recipe I tried, I decided to give her a shot again. I made her Barbecued Chinese Chicken Lettuce Wraps. I can't decide if it was the hoisin sauce or the ginger that made it hot, but it was a little too hot for my taste. (Keep in mind that I am a wimp when it comes to spiciness though) It was the very first time I cooked with Shitake mushrooms and that was an experience. They had a very strong flavor before they were cooked that I do not recommend trying, but after they were cooked they taste just OK. Overall, I'm glad I tried the recipe because it was good, it was just not something I'd order again if I went to a restaurant.

Here's the final results:

Here's a better look at the ingredients:
Barbecued Chinese Chicken Lettuce Wraps
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

1 comment:

  1. Chinese is my favorite!! Those look good - but I'm a wimp with heat too - I think i'll try the first recipe you linked up to. Thanks!