Chinese Minced Chicken Wraps
1 lb. ground chicken
20 cashews, roughly chopped
3 dried shiitake mushrooms, softened in hot water,
stemmed and finely chopped
3 scallions, 2 finely chopped,
the green part of 1 julienned
4 tsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. rice wine or dry sherry
1 tsp. cornstarch
1⁄2 tsp. sugar
Kosher salt and freshly ground white pepper,
2 tbsp. peanut oil
3 cloves garlic, finely chopped
16 iceberg lettuce leaves
Sweet Asian chile sauce
1. Put chicken, cashews, mushrooms, and chopped scallions into a bowl. Combine soy sauce, oyster sauce, wine, cornstarch, sugar, salt, and pepper in a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
2. Heat oil in a 12" skillet over high heat. Add garlic; cook for 10 seconds. Add chicken mixture; cook, stirring, until browned, about 3 minutes. Transfer chicken to a bowl. To serve, spoon some of the chicken onto each lettuce leaf. Garnish with julienned scallion and a little chile sauce.
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.