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Chicken Soong

Diet.Chef's picture
Ingredients
  Skinless boneless chicken breasts 1 Pound, cut in 1/2-inch cubes
  Reduced sodium soy sauce 2 Tablespoon
  Rice wine/Dry sherry 1 Tablespoon
  Rice vinegar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Sugar 1 Teaspoon
  Romaine lettuce 24 Large
  Chopped walnuts 1 Ounce
  Peanut oil/Vegetable oil 1 Tablespoon
  Minced ginger 1 Tablespoon
  Garlic 1 Clove (5 gm), minced or crushed through a press
  Red bell pepper 6 Ounce, diced
  Mushrooms 1⁄2 Pound, cut in 1/4 inch dice
  Water chestnuts 1 Cup (16 tbs), finley diced
  Sliced bamboo shoots 8 Ounce, finley sliced
  Canned chicken broth/Stock 1⁄3 Cup (5.33 tbs)
  Scallions 1⁄2 Cup (8 tbs), sliced
  Chopped cilantro 3 Tablespoon (Fresh Coriander)
Directions

1. In a medium glass bowl, combine the chicken, soy sauce, rice wine, rice vinegar, cornstarch and sugar. Stir together and let marinate at room temperature for 30 minutes.
2. Bring a large pot of water to a boil. One at a time, dip the romaine lettuce leaves into the water for 3 to 5 seconds to soften. Drain in a colander. With a paring knife, slice off the raised portion of the thick vein at the base of each leaf. Stack the leaves until needed.
3. Heat a large heavy wok over moderately high heat. Add the walnuts and toast for 1 to 2 minutes. Remove and reserve.
4. Heat the wok over high heat and add the peanut oil. It may be necessary to regulate the heat from moderate to high as you work (if it smokes, lower the heat a little but cook over the highest heat possible). Add the ginger and garlic and cook for 10 seconds. Add the red bell pepper and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 30 seconds longer. Add the water chestnuts and bamboo shoots and stir-fry for 30 seconds longer. Add the chicken and the chicken broth; cook for about 2 minutes, just until the chicken is cooked through and the sauce is thickened. Stir in the scallions and the reserved walnuts and cook for 10 seconds. Remove from the heat and stir in the cilantro.
5. To assemble, spoon about 1/4 cup of the filling onto the lower third of each lettuce leaf. Fold the stem end up over the filling; fold the sides in over the filling and roll up. If assembling ahead, place seam-side down on the dishes or platter.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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