Name: Chicken lettuce wraps
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, diced; 1 large egg white; 1 Tablespoon cornstarch; 1 Tablespoon Chinese rice wine or dry sherry; 2 Tablespoons oyster sauce; 1 Tablespoon hoisin sauce; 1 Tablespoon low-sodium soy sauce; 1 Tablespoon Chinese rice wine or dry sherry; 1 teaspoon toasted sesame oil; 2 teaspoons cornstarch; 2 bundles cellophane noodles; peanut oil for frying; 4 Tablespoons peanut oil; 3 cloves garlic, minced; 1 teaspoon minced peeled ginger; 1 jalapeño pepper, seeded and minced; 4 scallions; 2 minced, 2 cut into 1 inch pieces; Kosher salt; 1/4 teaspoon sugar; 1/2 lb shiitake mushrooms, stemmed and diced; 3/4 cup diced water chestnuts; Small lettuce leaves; Soy sauce, chili paste and/or hot mustard

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, diced
1 large egg white
1 Tablespoon cornstarch
1 Tablespoon Chinese rice wine or dry sherry
2 Tablespoons oyster sauce
1 Tablespoon hoisin sauce
1 Tablespoon low-sodium soy sauce
1 Tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 bundles cellophane noodles
peanut oil for frying
4 Tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeño pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1 inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 lb shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves
Soy sauce, chili paste and/or hot mustard

Preparation

Preparation35 min

Cook time25 min

In a small bowl whisk together the egg white, rice whine and cornstarch together. Toss in the chicken until coated, then cover and refrigerate for 30 minutes.
In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, rice wine and sesame oil. Add in the cornstarch and whisk together until the cornstarch has dissolved.
Place a medium saucepan over high heat and fill with 3/4 inch of peanut oil. Heat the oil until it reaches 380 degrees. While the oil is heating pull apart the bundles of noodles.
Place a handful of the noodles into the heated oil for 5-10 seconds or until they puff up. Remove from the oil and place them on a plate covered in paper towel, then repeat in several batches for the rest of the noodles.
Place a large skillet over medium heat and coat in 2 Tablespoons peanut oil. When the oil is hot add the chicken and sauté 2-3 minutes.
Transfer the chicken to a plate and set aside. Add the remaining 2 Tablespoons of peanut oil to the skillet and heat. When the oil is nearly smoking add the garlic, ginger, jalapeño, minced scallions, 1/2 teaspoon of salt and the sugar. Stir together and sauté for 30 seconds.
Add the mushrooms, water chestnuts and scallion pieces to the pan and stir-fry for 2 minutes. Pour the stir-fry sauce and chicken into the pan and cook for 1 minute. To serve place the noodles on a platter and top with the chicken mixture. Place on lettuce leaves and soy sauce for dipping.