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Chicken Soong in Lettuce Wrap
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Chicken Soong in Lettuce Wrap

Chicken Soong - a Chinese chopped chicken filling is served inside lettuce leaves for a delicious appetizer.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 appetizer servings
Course: Appetizer
Cuisine: Chinese

Ingredients

Chicken
  • 8 ounces boneless skinless chicken breast, cut into 1/4-inch cubes
  • 1 1/2 teaspoons egg beat the white until foamy, then measure, white
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • vegetable oil
Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon rice wine or dry sherry
  • 1/2 tablespoon sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon cornstarch
Wraps
  • 4 celery strings removed with a vegetable peeler, finely diced (1 cup, ribs
  • 4 scallions white and green parts, trimmed and minced (3/4 cup)
  • 3 carrot finely diced (1/2 cup
  • 1 teaspoon sesame oil dark
  • 2 teaspoons hoisin sauce
  • 8 lettuce whole leaves, Bibb or iceberg
  • 2 tablespoons pine nuts lightly toasted

Instructions

    Cup of Yum
  1. To prepare the chicken, place the diced chicken in a medium bowl. Add the egg white, cornstarch, and salt. Toss to coat.
  2. To prepare the sauce, whisk the soy sauce, vinegar, rice wine, sugar, and the white pepper together in a small bowl.
  3. Combine the cornstarch and 1 tablespoon of water in a small bowl and set aside.
  4. Heat a large skillet over high heat and add enough oil to come up the sides of the skillet 1 inch. Heat until very hot - almost smoking. Add the chicken and stir to keep the pieces from sticking together. Cook until they turn white, about 45 seconds to a minute.
  5. Use a mesh skimmer to transfer the chicken to a colander to drain.
  6. Carefully remove all of the oil but 2 tablespoons from the skillet.
  7. Place back over high heat. Add the celery, scallions, and carrots and stir-fry for 45 seconds to a minute. Return the chicken to the skillet.
  8. Stir in the sauce and cook for 30 seconds. Add the cornstarch-water mixture and cook until the chicken is cooked through and the sauce is thickened. Stir in the sesame oil. Transfer to a serving bowl.
  9. To serve, spread 1/4 teaspoon of hoisin sauce down the center of each lettuce leave, then add 3 tablespoons of the chicken mixture and sprinkle with pine nuts. Serve immediately.

Notes

  • from The Shun Lee Cookbook