Chef’s tip: If you are in the San Francisco Bay Area, get the Wycen lap cheung (Washington/Stockton or Clement/7th) . They make their sausages locally and offer extra lean 100% chicken sausages.
½ cup pine nuts, toasted
2 heads iceberg lettuce
1 lb boneless skinless chicken thigh, trimmed of fat and minced
2 teaspoons cornstarch
1 Tablespoon oyster sauce
1 Tablespoon soy sauce
1 teaspoon sugar
½ teaspoon sesame oil
½ Tablespoon canola oil
2 Tablespoons canola oil
1 Chinese wax sausage, diced small, ½ inch cubes
1 Tablespoon dried shrimps, soaked, roughly chopped
3 cloves garlic, minced
1 Tablespoon ginger, grated
2 Tablespoon Shaoxing wine
¼ cup water
10 fresh shiitake mushrooms, diced small, ¼ inch cubes
3 oz waterchestnuts, drained and diced finely,1/8 inch cubes
2 Tablespoons green onions, green and white parts, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon sesame oil
¼ cup hoisin sauce
Preparing the lettuce
1. Toast the pine nuts, set aside.
2. Using a paring knife, cut around the stem core of the lettuce, then carefully separate the lettuce leaves. Reserve outer leaves for other use. Use a knife or scissors to cut the inner leaves into rough 4 inch rounds. Pat leaves dry. Make 30 cups. Chill.
Preparing the filling
3. In a food processor, pulse the chicken until it is chopped roughly (or use a cleaver and cutting board to mince). Marinate the chicken with cornstarch, oyster sauce, soy sauce, sugar, sesame oil and oil.
4. In the wok, heat ½ Tablespoon oil, fry the Chinese sausage until it has rendered its fat. Push to the side of the wok or if you are not using a wok, remove to a prep plate. Next, add another ½ Tablespoon oil, fry the dried shrimp with the remaining garlic and ginger and sauté until fragrant, about 30 seconds.
5. Then add the chicken, drizzle the Shaoxing wine around the sides of the wok and stir-fry till it becomes brown and caramelized. Push chicken to the side of the wok or remove from the pan.
6. Next, add a little oil if needed, the chopped shiitake, sauté until mushroom is tender, then add toss back the chicken and sausage.
7. Add ¼ cup of water to the wok. Stir until the sauce is thick and glazes the meat.
8. Add the waterchestnut. Remove from heat, stir in the chopped green onions and cilantro. Finish with the sesame oil.
9. Brush each lettuce cup with hoisin sauce.
10. Spoon a heaping Tablespoon of the chicken mixture into the prepared lettuce leaves and sprinkle with pine nuts. Garnish with a sprig of cilantro.
Serves: 30 cupsTweet
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