Here’s the thing: chicken lettuce pockets aren’t just any dish; they’re a tantalizing treat that dances on the tongue without dragging you into carb remorse. Ditching the rice and noodles? No problem when you’ve got these beauties on your plate!
Ditching the Carbs, Embracing Flavor
Emotions are running high today as I embark on a culinary journey that’s a tad unconventional for a devoted Chinese food blogger like me. Think about it – a Chinese food enthusiast going the low-carb route. It feels like I’ve left my comfort zone, trading the beloved rice, noodles, and dumplings for something more health-conscious.
But after an overload of salads, craving something different, I chanced upon a brilliant idea: chicken lettuce pockets. Think spicy ground chicken with a medley of aromatic flavors, all nestled within crisp lettuce leaves. They are nothing short of mouthwatering and, importantly, not just another salad!
Rest assured, my ardent noodle lovers, the noodles aren’t going anywhere. They’ll be making a grand appearance soon. But for now, revel in the delightful flavors of this dish!
Ingredients:
- 2 tablespoons oil
- 1 medium onion (finely diced)
- 2 cloves garlic (crushed)
- 1 pound ground chicken (450g)
- 2 tablespoons sui mi ya cai (for added zest, optional)
- 1 red chili (diced for that kick, optional)
- 2 teaspoons regular soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1/3 cup water (blended with 2 teaspoons cornstarch)
- 1 head of bibb lettuce (substitute options: butter or green leaf lettuce)
- Freshly chopped scallions and cilantro (for garnishing)
Steps to Savor:
- Heat the oil in a wok or skillet over a medium-high flame. Toss in the onion and garlic, frequently stirring, until they become aromatic in about 5 minutes. Introduce the ground chicken, ensuring it browns evenly in about 2 minutes. Infuse the sui mi ya cai and chili, if you’re using them, and stir well for another couple of minutes.
- Time for the flavorful symphony! Add both soy sauces, hoisin sauce, Shaoxing wine, sesame oil, and rice wine vinegar. To this rich blend, add your cornstarch-water mix and allow it to simmer, absorbing all the flavors for 2-3 minutes. Scoop generous portions onto lettuce leaves and garnish with a sprinkle of scallions and cilantro. Enjoy each bite!
Chef’s Tip:
Experimenting with flavors is what cooking’s all about. So if you can’t lay your hands on sui mi ya cai or wish to skip the chili, fret not. The beauty of this dish lies in its adaptability to your unique taste palette.