Minced Poultry With Walnuts In Lettuce Cups(Yan)

* Exported from MasterCook Buster *

Minced Poultry With Walnuts In Lettuce Cups (Yan)

Recipe By : Martin Yan's Culinary Journey Through China
Serving Size : 1 Preparation Time :
Categories : Martin Yan Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound skinless boneless chicken
OR substitute turkey or duck
1 tablespoon oyster flavored sauce
6 dried black mushrooms
2 tablespoons cooking oil
1 teaspoon minced ginger
1 small carrot -- cut
into l/4-inch cubes
1 small zucchini -- cut
into l/4-inch cubes
1 cup diced water chestnuts
OR jicama
1 tablespoon rice wine or dry sherry
1 teaspoon sesame oil
3/4 cup coarsely chopped toasted walnuts
***ADDITIONS***
12 small iceberg lettuce cups
hoisin sauce

1. Cut chicken into 1/4-inch pieces. Place in a bowl and add oyster
flavored sauce; stir to coat. let stand for 10 minutes. Soak mushrooms in
warm water to cover until softened, about 15 minutes; drain, reserving 1/4
cup of the soaking liquid. Trim and discard stems. Chop caps.

2. Place a wok over high heat until hot. Add cooking oil, swirling to coat
sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add
chicken and stir-fry for 1 minute. Add carrot, zucchini, and water
chestnuts; stir-fry for 30 seconds.

3. Add reserved mushroom soaking liquid and cook until vegetables are
crisp-tender, about 2 minutes. Add wine and sesame oil; cook until heated
through. Add walnuts and toss to coat.

4. To eat, spread hoisin sauce on a lettuce cup, spoon in some to chicken
mixture, wrap up in lettuce cup, and eat out of hand.

Reprinted by permission from Martin Yan's Culinary Journey Through China by
Martin Yan, published by KQED Books.


Notes: http://www.globalgourmet.com/ This is my version of a favorite
banquet dish that's often served on festive occasions as a symbol of
longevity. The crisp, chilled lettuce makes a wonderful contrast to the
warm filling, and the sweetness of the hoisin sauce marries all the
flavors. -- Martin

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