Minced Garlic Chicken Served In Lettuce Leaves Food

CHICKEN LETTUCE WRAPS

Steps:

• Heat the oil in a large pan over medium high heat. Add the chicken and season with salt and pepper to taste.
• Cook the chicken for 5-6 minutes, breaking up the meat with a spatula, until mostly cooked through.
• Add the mushrooms and onion to the pan. Cook for 4-5 minutes or until vegetables are soft.
• Stir in the water chestnuts, garlic and ginger. Cook for 1 more minute.
• In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and sesame oil.
• Pour the sauce over the ground chicken mixture and toss to coat evenly.
• Sprinkle the green onions over the chicken mixture.
• Spoon the chicken into the lettuce leaves and serve.

MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS

Steps:

• Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
• In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
• Make sauce:
• In a small bowl, stir together sauce ingredients until sugar is dissolved.
• In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
• In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
• Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.

ORIENTAL MINCED PORK IN LETTUCE LEAVES

Steps:

• Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
• Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's.
• Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
• Divide lettuce leaves among plates and spoon pork mixture into leaves.
• Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.

MINCED CHICKEN & PRAWN LETTUCE PARCELS

Steps:

• Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.
• Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.
• Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.
• Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.

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.

CHICKEN LETTUCE CUPS

Steps:

• Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
• Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
• Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
• Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

SPICY MINCE & LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

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 CRISP LETTUCE

Steps:

• In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
• Heat the oil in a wok or large frying pan, toss in the garlic and whites of the spring onions and stir fry for 2-3 minutes. Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps. Tip in the water chestnuts and stir fry for a further 1-2 minutes.
• Push the chicken mixture to one side of the wok. Pour the sherry mixture into the empty part and stir for 1-2 minutes until it bubbles and thickens. Combine thoroughly, then leave to simmer for 5-10 minutes. Season and stir in the green spring onions and coriander.
• Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion. Suggest your guests roll the lettuce up around the filling to make a shape that's easy to eat as finger food.
• Prepare ahead; you can cook the filling the day before, leave to cool and store in a plastic container in the fridge overnight. Reheat it well for 5-10 minutes until hot, stirring all the time and adding a splash of hot water if it's too dry.

MINCED GARLIC CHICKEN SERVED IN LETTUCE LEAVES

Steps:

• In a large bowl, combine the ground chicken and minced green onions. Add the kosher salt and pepper, and mix together well. Form into a large patty. Mix together the rice wine vinegar, wine, soy sauce, and hoisin sauce in a bowl or measuring cup and set aside.
• Heat a wok over high heat, or an electric wok to 400 degrees. Add the oil and when smoking, carefully set the ground chicken patty in the wok. Brown on one side, then carefully break up and add the garlic, ginger, and red pepper flakes. Continue to stir until the chicken is thoroughly browned, about 5 minutes. Add the rice wine vinegar mixture and cook, stiring, until the liquid has just about evaporated, about 5 minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the cilantro or if desired, mint.
• Cut away the base of the lettuce and remove the outer leaves. Use the smaller inner leaves for cups. Place 2 or 3 cups on each plate, or line a platter, top with salad and serve.