August 13, 2011

Mango Chicken Lettuce Wraps

This is my 200th post since I’ve started this blog two years ago. To celebrate the occasion, I made this dish. This appetizer is a savory and refreshing dish found in most Chinese restaurants. It also makes a wonderful light main course as the lettuce is cool and crisp--great for a delicious hands-on summer fare! It takes very little time to prepare and it is perfect for any occasion. This is my version of it, hope you like it.
4 pieces of chicken thigh meat, cut into small pieces
1 can (8oz) whole Chinese water chestnut, chopped
1 medium mango (ones from Mexico are yellow skin and crunchy)
small bunch of cilantro, chopped
1 head of butter lettuce or iceberg (washed and drained dry)
1 small shallot, minced
1 Tbsp. oil
2 tsp. minced ginger
2 tsp. Hoisin sauce
1 tsp. Sesame seed paste
1 tsp. cumin powder
1½ tsp. cornstarch
salt and pepper to taste
black and white sesame seeds
hoisin sauce
1. Mix marinade in a bowl and season chicken, leave in the fridge for an hour. Heat oil in a pan over medium-high heat. Add in minced shallots and fry until it is translucent, stir in the marinated meat and fry over medium heat until meat is not longer red and cooked.
2. Add in the chopped mangoes and water chestnuts and give it a good stir. Cook further for another 10 minutes and season to taste with salt and pepper.
3. To serve, lightly spread hoisin sauce on a piece of lettuce and mound a spoonful of the chicken in the center. Garnish with sesame seeds. Serve immediately.
Cook's Tip: Substitute water chestnut with jicama if not available.
Printable Recipe

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