September 8 - A Handful of Chicken Lettuce Wraps

Any dish that you have to eat by hand could be messy. There's the sizzling fajitas, the Korean barbecue, and the Chinese chicken lettuce wraps. The lettuce leaf could easily break or the sauce could drip on your plate or placemat. It's the tasty meat with a rich sauce all wrapped up in the bland flour tortilla or lettuce wrap that makes the mess worthwhile.

Chicken Lettuce Wraps


Ingredients
3 lbs boneless, skinless chicken thighs, diced
6 tbsp hoisin sauce
6 tbsp rice wine (sake)
dash of pepper
6 tbsp brown sugar
1 tbsp salt
1 tbsp grated ginger
1 tbsp minced garlic
2 tbsp sesame oil
6 tbsp cornstarch
3 tbsp minced scallion
1 cup diced celery stalks
2 cups diced mushrooms
6 to 8 iceberg lettuce leaves
1 cup bean thread noodles





Preparation Time
Place the chicken in a large, baking pan.
Add the hoisin sauce, rice wine, pepper, brown sugar, salt, ginger, garlic and sesame oil.
Mix together.
Set aside in the refrigerator for a couple of hours.







Cooking Time (45 minutes)
Bake the chicken in the oven at 375 degrees.
After 20 minutes, take the pan out of the oven.
Mix 6 tbsp cornstarch.
Sprinkle the scallions, celery and mushroom on top of the chicken.
Bake for another 20 minutes.
Fry some bean thread noodles.
To serve, place a scoop of the chicken on a lettuce leaf.
Top it with fried noodles and serve immediately.