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
- 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
- 150 g sugar-snap peas, sliced 1cm at an angle
- 250 g 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
- Bring 800ml water to the boil in a medium-sized pan. Add the chicken breasts and poach for 8-10 minutes.
- 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.
- Prepare the sugar-snap peas and gem lettuce and chill in the fridge for 5 minutes.
- 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.
- 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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