| 3/26/2008 |
WRAPPED UP IN YOU
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C'mere... SHHH!!! I've got a secret for you. I've got a knock-off recipe of PF Chang's lettuce wraps. Ok ok... so maybe it's not a HUGE secret, but there are a lot of versions of lettuce wraps out there. This one is pretty damn spot on.
Here's the scoop:
1 head of lettuce
1lb pkg of boneless skinless chicken breasts
1 pkg of button mushrooms
2 cloves of garlic
1 small onion
1 small can of water chestnuts
1 pkg of crispy rice noodles
1/2 cup soy sauce
chili paste
Chinese hot mustard
Take the chicken breasts and put them in a pot of water. Bring the water and chicken to a boil. This will cook it, keep it moist and tender. Check to make sure the chicken is done by taking one of the breasts and cutting it open. If it's still pink, let it boil for a little while longer. You can't overboil the chicken so don't worry. Once the chicken is no longer pink inside, remove the chicken from the water and let it cool. You can either food process the chicken or hand chop it into pieces. We're looking for rather small pieces. A fine dice on the chicken is the technical term, I think.
While the chicken is poaching, finely dice the onion, garlic and mushrooms. Add a few table spoons of olive oil to a skillet and brown the mixture. When the mushrooms have browned and the onions have softened add the diced chicken to the mixture and turn the heat on low to keep everything warm.
Put your soy sauce in a small bowl. I like to use two healthy spoonfuls of both the hot mustard and the chili paste. But I like it spicy. If you like it mild, just add one. You can always add more to your individual wrap.
Put the chicken mixture into a serving bowl. Dice the water chestnuts into the same size pieces as the chicken and mixture. Add to the bowl. It doesn't have to be perfect, but we're looking for everything to be generally the same size. Top with a couple handfuls of the crispy rice noodles. Toss to combine.
Remove the lettuce core. Chop the head of lettuce in half and gently peel away the first couple of layers. Separate the rest of the lettuce leaves for easy use.
You can either have the sauce on the side for everyone to add their own. (Much like PF Chang's does) or you can just pour the sauce over the chicken mixture if everyone likes it the same heat level.
Now... I feel like Rachael Ray, but... you can find chili paste and Chinese hot mustard in most major super markets anymore. If you can't you might have to find an Asian food market. I found the crispy rice noodle in the same area of the store as the French fried onions. But most likely it's in the Asian food aisle as well.Labels: cooking, food |
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I posted this @ 3/26/2008 02:24:00 PM.............Need a link?..........
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