Ching-He Huang's hoisin chicken lettuce cups recipe

Ching-He Huang's hoisin chicken lettuce cups recipe

These crisp, fresh parcels are popular appetisers, found on Chinese restaurant menus worldwide. They’re perfect whenever you fancy a lighter bite!

Ching recommends garnishing this dish with a generous sprinkling of toasted white and black sesame seeds and spring onion curls.

Ingredients

For the chicken
  • 286 g chicken breast, de-skinned
  • 800 ml water
  • 10.1 oz chicken breast, de-skinned
  • 28.2 fl oz water
  • 10.1 oz chicken breast, de-skinned
  • 3.4 cups water
For the orange hoisin dressing
  • 2 garlic cloves, crushed, peeled and finely chopped
  • 2.5 cm piece of fresh root ginger, peeled and grated
  • 1 medium orange, juice only
  • 120 g hoisin stir fry sauce
  • 1 tbsp dark soy sauce
  • 2 garlic cloves, crushed, peeled and finely chopped
  • 2.5 cm piece of fresh root ginger, peeled and grated
  • 1 medium orange, juice only
  • 4.2 oz hoisin stir fry sauce
  • 1 tbsp dark soy sauce
  • 2 garlic cloves, crushed, peeled and finely chopped
  • 2.5 cm piece of fresh root ginger, peeled and grated
  • 1 medium orange, juice only
  • 4.2 oz hoisin stir fry sauce
  • 1 tbsp dark soy sauce
To serve
  • 150 g sugar-snap peas, sliced 1cm at an angle
  • 250 g washed and drained gem lettuce, leaves separated
  • 1 sprinkling toasted sesame seeds
  • 5.3 oz sugar-snap peas, sliced 1cm at an angle
  • 8.8 oz washed and drained gem lettuce, leaves separated
  • 1 sprinkling toasted sesame seeds
  • 5.3 oz sugar-snap peas, sliced 1cm at an angle
  • 8.8 oz washed and drained gem lettuce, leaves separated
  • 1 sprinkling toasted sesame seeds

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 3

Step-by-step

  1. Bring 800ml water to the boil in a medium-sized pan. Add the chicken breasts and poach for 8-10 minutes.
  2. While the chicken is cooking, prepare the dressing with the garlic, ginger, and orange juice. Mix in the hoisin stir fry sauce and dark soy sauce in a bowl and set aside.
  3. Prepare the sugar-snap peas and gem lettuce and chill in the fridge for 5 minutes.
  4. Remove the chicken from the water, drain well and place on a chopping board. With a knife and fork, shred the chicken into bite-size pieces and then let it rest and cool for 5 minutes.
  5. In a large bowl, toss the chicken with the sugar-snap peas and orange hoi sin dressing. Place the gem lettuce pieces on a serving plate and spoon the dressed chicken and sugar snap on to each piece. Sprinkle with toasted sesame seeds to serve.

This recipes are courtesy of http://www.amoy.co.uk/

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