Chicken soong with pine nuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head lettuce | |
| 8 | ounces | Boned chicken breast; finely shredded |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 4⅓ | tablespoon | Cooking oil |
| 1 | teaspoon | Freshly ground ginger |
| 1 | teaspoon | Minced garlic |
| ⅓ | cup | Diced water chestnuts |
| ⅓ | cup | Diced chinese black mushrooms |
| ⅓ | Diced carrots | |
| ⅓ | cup | Pine nuts; roasted |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Rice wine |
| 1 | tablespoon | Vinegar |
| ¼ | cup | Hoisin sauce |
Directions
Break off & wash whole lettuce leaves, arranging as cups on platter.
Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15 min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for 2 min. until the chicken turns firm & white. Remove the chicken from the wok and put in a dish. Add ginger & garlic to the wok. Then add water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min.
Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar.
Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce.
Fold the lettuce over & eat w/ fingers.
HU-NAN
CHESTNUT ST., PHILADELPHIA
WINE: TRAPICHE CHARDONNAY 1977
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .