Chinese chicken lettuce wraps
Published Date:
12 September 2007
By Antony Worrall Thompson
An easy dish which the kids will love - but you might have to let them eat with their fingers.
Serves: 4 Preparation time: 8 minutes Cooking time: 15 minutes
INGREDIENTS:
• 1 tbsp non-flavoured oil
• 675g (1½ lb) chicken mince
• 3cm (1¼") ginger peeled and grated
• 2 cloves garlic, crushed to a paste with a little sea salt
• 1 carrot, peeled and finely diced
• 1 small onion, peeled and finely diced
• 60ml (2¼ fl oz) hoisin sauce
• 60ml (2¼ fl oz) oyster sauce
• 75ml (? pint) chicken stock
• 1 tbsp cornflour
• 1 tbsp soy sauce
• 12 mint leaves, shredded
• Handful bean sprouts, soaked in iced water
• 12 large lettuce leaves, from a round lettuce
METHOD:
• Heat the oil in a wok, add the mince, ginger, garlic, carrot and onion and fry until the chicken mince has taken on a golden colour, breaking it up as it cooks (approx. 8 minutes).
• Fold in the hoisin and oyster sauces, then the stock and cornflour and bring back to the boil, cook until the mince mixture thickens, then fold in the soy, mint and bean sprouts. Serve with the lettuce leaves and get the family to roll their own wraps.
The full article contains 200 words and appears in n/a newspaper.
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Last Updated:
12 September 2007 2:43 PM
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Source:
n/a
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Location:
Matlock
