Chicken and Sausage Lettuce Wraps
Ingredients for the Marinade
- 1 tsp cornstarch
- ½ T oyster sauce
- ½ T soy sauce
- ½ tsp sugar
- ¼ tsp sesame oil
- ¼ T canola oil
Ingredients for the Wraps
- ½ lb chicken, minced
- ½ T canola oil (for stir-frying)
- 1 head lettuce, leaves separated
- ½ Chinese wax sausage (臘腸), diced
- ½ T dried shrimps, soaked and roughly chopped
- 2 cloves garlic, minced
- ½ T ginger, grated
- ¼ cup water
- 3-5 dried shiitake mushrooms (冬菇), soaked and diced
- 2 oz water chestnuts, drained and diced
- ¼ cup pine nuts, toasted
- 1 T green onion, chopped
- 1 T cilantro, chopped
- ½ T sesame oil
- 1 T hoisin sauce
To Prepare
- Toast the pine nuts, set aside
- Mix all the marinade ingredients together and add the chicken; cover and refrigerate
- Heat the oil and fry the Chinese sausage until it has rendered its fat
- Add the dried shrimp, garlic, and ginger, then sauté until fragrant (about 30 seconds)
- Add the chicken and stir-fry until it becomes brown and caramelized
- Add the mushrooms and sauté until tender
- Add water, stir, and add the water chestnuts
- Remove from heat, then stir in the pine nuts, green onions, cilantro, sesame oil, and hoisin sauce
To Serve
Scoop spoonfuls of the minced mixture into lettuce leaves