Cubed Chicken In Lettuce Leaves Yang Chow Chicken Soong Food

CUBED CHICKEN IN LETTUCE LEAVES ( YANG CHOW CHICKEN SOONG)

Steps:

• Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
• Cover with plastic and refrigerate at least 30 minutes.
• Combine chilies, water chestnuts,celery,carrot and ginger in another bowl.
• Combine green onion and garlic in separate bowl.
• Mix wine, soy sauce, chili paste and sugar in another bowl.
• Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth.
• Pour peanut oil into wok;place over high heat.
• When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes.
• Remove chicken with slotted spoon, drain well on paper towels and set aside.
• Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
• Add water chestnut mixture and cook, stirring constantly about 30 seconds.
• Add green onions and garlic and cook, stirring constantly, 10 seconds.
• Return chicken to wok and cook, stirring constantly, 30 seconds.
• Add wine mixture and sesame oil; restir dissolved cornstarch.
• Add to wok and cook, stirring constantly, 30 seconds.
• Transfer to heated platter.
• Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot.

CHICKEN IN LETTUCE LEAVES

Steps:

• In a bowl combine chicken, egg white, 1 tablespoon cornstarch and salt together. Cover and refrigerate for 30 minutes.
• In another bowl combine next 5 ingredients (chilies - ginger).
• In a small bowl or cup combine green onions and garlic.
• In a fourth bowl or cup combine sherry, soy sauce, chili paste and sugar.
• Blend remaining cornstarch (1 tablespoon) and water in a small cup.
• Over high heat, heat oil in a wok or large skillet. When oil starts to smoke add chicken in batches and cook, stirring for 1 1/2 - 3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• Pour off all but 2 tablespoons of the oil and return wok to high heat. Add water chestnut mixture to wok and cook, stirring constantly for 30 seconds. Stir in green onion mixture and cook stirring for 10 seconds.
• Return chicken to wok and cook stirring constantly 30 seconds.
• Add sherry mixture and sesame oil.
• Restir dissolved cornstarch before adding to wok. Cooking stirring constantly, 30 seconds.
• Transfer mixture to a heated bowl.
• Spoon mixture into lettuce leaves, and fold over to enclose mixture.
• Serve hot.

THAI MINCED CHICKEN IN LETTUCE LEAVES

Steps:

• Finely chop the chicken in a food processor, or use a chefs knife to finely mince. In a small skillet over medium high heat, heat oil and sauté chicken for 5 to 8 minutes, or until opaque throughout.
• In a medium bowl, combine the cooked chicken and remaining fillin ingredients. Cover and refrigerate for at least 30 minutes or overnight. Taste and adjust the seasoning with lime juice, fish sauce, and cayenne.
• To serve, spoon 1 heaping tablespoon of filling into each lettuce leaf and serve.

HOISIN CHICKEN IN LETTUCE LEAVES

Steps:

• Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
• Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.

CHOW MEIN CHICKEN SALAD

Steps:

• In a large salad bowl, combine the lettuce, chow mein noodles, chicken, onions, almonds and sesame seeds.
• In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

PORK YUK SUNG (PORK IN LETTUCE LEAVES)

Steps:

• Best to use pork mince with a low fat content 3% if you can get it.
• Slice the ginger (About 3cm peeled and sliced very finely).
• Slice the garlic very finely.
• Chop the spring onions.
• Dice the celery into very small cubes.
• Chop the water chestnuts, again into very small cubes. (5mm).
• Put the above ingredients to one side.
• Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
• Pat dry and put to one side.
• In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
• Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
• Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
• Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
• Then put the sauce mixture in the pan and stir.
• Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
• To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.