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Chicken Lettuce Wraps
like P.F.
Chang’s®
After I saw numerous requests for this on message boards,
I had to see what the fuss was all about. They're delicious!
Prep. Time:
0:45
Serves:
4-6
8 dried shiitake mushrooms
boiling water - as needed
1 Tbls. Hoisin sauce
1 Tbls. soy sauce
1 Tbls. dry sherry
2 Tbls. oyster sauce
2 Tbls. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch - divided
2 tsp. dry sherry
2 tsp. water
salt and pepper - to taste
1 1/2 lbs. boned, skinned chicken breasts - sliced
1/3 cup vegetable oil - divided
1 tsp. fresh minced ginger
2 cloves garlic - minced
2 green onions - minced
2 sm. dried chilies - optional
8 oz. can bamboo shoots - drained, minced
8 oz. can water chestnuts - drained, minced
1 head iceberg OR Bibb lettuce - leaves separated
1 package Chinese cellophane noodles - prepared as
directed
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-Prepare the sauce (see recipe below).
-Cover mushrooms with boiling water and let stand for 30
minutes; drain; trim off and discard woody stems, then
mince mushroom; set aside.
-Combine Hoisin sauce, soy sauce, 1 Tbls. sherry, oyster
sauce, 2 Tbls. water, sesame oil, sugar, and 2 tsp.
cornstarch; set aside.
-In a medium bowl, combine remaining 1 tsp. cornstarch, 2
tsp. sherry, 2 tsp. water, salt, and pepper; lay chicken
into mixture and spoon over to coat. Stir in 1 tsp.
vegetable oil and let sit 15 minutes to marinate.
-Heat a wok or large skillet over medium-high heat;
stir-fry chicken in 3 Tbls. vegetable oil for 3 - 4
minutes; remove from wok/pan; chop chicken and set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan; add ginger,
garlic, onions, and chilies; stir-fry for 1 minute; add
mushrooms, bamboo shoots, and water chestnuts; stir-fry
for 2 minutes.
-Return chicken to wok/pan; pour in reserved mixture;
simmer until thickened and heated through.
-Spoon mixture into lettuce leaves and roll up like a
burrito.
-Break cooked cellophane noodles into small pieces and
spread evenly over a serving platter; arrange prepared
wraps over noodles.
-Spoon sauce over wraps (see recipe below).
Sauce for Chicken Lettuce Wraps
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-Dissolve the sugar in the water in a small bowl.
-Add remaining ingredients and mix well.
-Refrigerate until ready to serve the lettuce wraps.
I made this and chopped
up everything with a food chopper so it had the consistancy of pf
chang. would use less ginger maybe 1/2 of what it calls for, because
you don't taste the ginger like that at pf chang. Great recipe
surprisingly the sauce for the side tasted very close I wasn't
expecting that.
Wow. I was a horrible
cook... until last night. For Valentine's Day, I planned an entire
dinner similar to P.F. Chang's. I used your recipe for the Chicken
in Soothing Lettuce Wraps... followed it entirely, and my husband
was so impressed. They were great! I will definitely make them
again. And as a side note: I followed someone's suggestion to use a
food processor (went out and bought one) and it was completely worth
it. I'm now hooked on your recipe, AND food processors!
I opted to
use Ground Turkey as opposed to chicken because I
was in a huge hurry and it was outstanding! I
also used Garlic Wok oil as opposed to vegetable
oil and it was just outstanding.
Well, the
only thing I didn't recall about these is the
noodles. I don't recall there being noodles, so I
bypassed the noodle thing. Didn't have sherry,
didn't want to go buy any just for a 3T, so I
used brandy instead. And they state chicken
breast, but they don't tell you that you need to
cut them up into smaller pieces to eat it and
successfully roll them up in the lettuce. But
overall, they were tasty. Just a lot of
ingredients and need to state something about the
size pieces of the chicken...
I have
found using a food processor or salsa chopper to
cut up the raw chicken breast is quick and
easy. You can cop it as fine as you prefer
in minutes.
I had a
Ladies Tea on the 1st of June 2002 and the
Soothing Chicken Lettuce Wraps were to be my main
course, if my trial run proved to be successful.
What a delight! These were so good, and the
ladies loved them! I plan to prepare them again
when I have a group over for a meeting or a
luncheon.
The
cornstarch was weird. The lettuce wraps I
know at PF Changs isn't a thickened
mixture. The ginger was a bit
overpowering. When I make it again, I may
omit or reduce the amount of cornstarch as well
as the ginger. Overall it was good.
This
recipe was good but not the same as P F
Chang's. It lacks the deep flavor, as well
as dark color, of chang's appetizer. We
added the dipping sauce that they mix up for you
at the table to try to jazz up the flavor but it
still was not the same. Keep working on
this one; it has lots of potential.
Thanks for
the recipe, it was great. Here are my comments:
substituted shrimp for chicken (1lb), 3 Tbsp
garlic chili paste and NO ketchup, No oyster
sauce (didn't have any), substituted Brandy for
Sherry. It turned out perfect.
My lettuce
wraps tuned out great, I have family that has
been with them, for years so I know a few ins and
outs. I agree bout the chicken, cutting it up
tiny, so I use ground chicken and it works best.
I tried
this as well -- I just put the chicken in the
food processor. I think the key is (though I've
never had the real thing) to make it a fine
mixture. So I pulsed all ingredients to a fine
chop. Also didn't find dried mushrooms -- so used
fresh and didn't soak. I just sautéed once
chopped. My guests really loved them.
I know that Chang's
recipe does not have ginger in it as I am allergic to ginger and
asked at the restaurant. Have eaten them there and had no
difficulty. It is a super dish.
Robbie great site we made
these & they were quite good.
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