Chicken Lettuce Wraps
makes enough for 2 people
1 lb chicken
4 gloves of garlic (minced)
1 tbsp ginger (julienned)
1/4 cup dried earwood mushroom
1 can watercress (diced)
1 cup carrot (shredded)
1/4 cup goji berries
1 tbsp soy sauce
3 tbsp hoisin sauce
2 tbsp sugar
2 tbsp cooking oil
1 tsp sesame oil
1 tbsp sesame seeds
iceberg lettuce (leaves separated)
Soak the mushrooms in a bowl of warm water for 10 minutes or until fully bloomed.
Drain the water and slice the mushrooms in long thin strips. Set aside.
Add cooking oil to a pan over medium heat. Wait 2-3 minutes for the oil to be ready.
Add the garlic and cook for 2 minutes or until fragrant.
Add the ginger and cook for another 2 minutes.
Add the ground chicken and cook for 3-5 minutes or until opaque in color.
Add the soy sauce, hoisin sauce, sugar and sesame oil to the chicken and cook for another 2-3 minutes.
Add the mushroom, watercress, carrot and goji berries. Cook until the watercress is tender but still crunchy.
Feel free to adjust the seasoning to your liking at this point.
Place the chicken inside the lettuce, sprinkle on some sesame seeds and enjoy!
Good to know
Nothing! It’s that easy.