Chicken soong with pine nuts

4 Servings

Ingredients

Quantity Ingredient
1 Head lettuce
8 ounces Boned chicken breast; finely shredded
½ teaspoon Salt
1 teaspoon Cornstarch
4⅓ tablespoon Cooking oil
1 teaspoon Freshly ground ginger
1 teaspoon Minced garlic
⅓ cup Diced water chestnuts
⅓ cup Diced chinese black mushrooms
⅓ Diced carrots
⅓ cup Pine nuts; roasted
2 tablespoons Soy sauce
1 tablespoon Rice wine
1 tablespoon Vinegar
¼ cup Hoisin sauce

Directions

Break off & wash whole lettuce leaves, arranging as cups on platter.

Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15 min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for 2 min. until the chicken turns firm & white. Remove the chicken from the wok and put in a dish. Add ginger & garlic to the wok. Then add water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min.

Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar.

Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce.

Fold the lettuce over & eat w/ fingers.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: TRAPICHE CHARDONNAY 1977

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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