Hoisin chicken in crisp lettuce
- Merrilees Parker
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Serves 8 - 12
Easy
Prep: 20 mins - 30 mins
Cook: 30 mins
A star rating of 4.3 out of 5.7 ratingsRate
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A healthy and light chicken dish that's perfect for a buffet
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Make-ahead Chinese pork
A star rating of 3.5 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 tbsp dry sherry
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1 tsp cornflour
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1 tbsp light soy sauce
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2 tbsp hoisin sauce
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½ tsp sugar
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5 tbsp chicken stock
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1 tbsp sunflower oil
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1 large garlic clove
crushed
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3 spring onions
chopped, green separated from white, plus 1 shredded for garnish
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200g minced chicken
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220g can water chestnut
drained and chopped
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2-4 tbsp chopped fresh coriander
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3 Little Gem lettuces
each broken into 8 individual leaves
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Nutrition: per serving
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kcal64
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fat2g
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saturates0g
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carbs5g
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sugars2g
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fibre0g
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protein6g
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salt0.56g
low
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Method
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step 1
In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
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step 2
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.
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step 3
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.
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step 4
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.
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step 5
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.
Recipe from Good Food magazine, December 2001
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A star rating of 4.3 out of 5.7 ratings
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