Cubed Chicken in Lettuce Leaves ( Yang Chow Chicken Soong)

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Total Time
48mins
Prep
45 mins
Cook
3 mins

This recipe is similar to the lettuce wraps that are so popular in Asian restauants. It was in the R.S.V.P. section of a June 1982 issue of Bon Appetit magazine. It was requested from the Shun Lee Palace in New York City. Preparation time will be reduced if all chopping is done in a food processor. Once the prep is done the lettuce wraps come quickly together!

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Ingredients

Nutrition
  • 1 large chicken breast, skinned, boned, sliced and cut into tiny cubes (about 2 c. total, this is easier to do when chicken is partially frozen)
  • 1 egg white
  • 2 tablespoons cornstarch
  • 12 teaspoon salt
  • 2 long green chilies, cored, seeded and cut into small cubes (hot or mild)
  • 10 -12 water chestnuts, cut into small cubes (about 1/2 cup)
  • 12 cup finely diced celery
  • 3 tablespoons finely diced carrots
  • 1 teaspoon chopped fresh ginger
  • 3 tablespoons finely chopped green onions
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons shaohsing wine or 2 tablespoons dry sherry
  • 1 12 teaspoons soy sauce
  • 1 12 teaspoons chili paste with garlic
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 2 cups peanut oil
  • 12 teaspoon sesame oil
  • 1 head iceberg lettuce, leaves separated (cored)

Directions

  1. Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
  2. Cover with plastic and refrigerate at least 30 minutes.
  3. Combine chilies, water chestnuts,celery,carrot and ginger in another bowl.
  4. Combine green onion and garlic in separate bowl.
  5. Mix wine, soy sauce, chili paste and sugar in another bowl.
  6. Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth.
  7. Pour peanut oil into wok;place over high heat.
  8. When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes.
  9. Remove chicken with slotted spoon, drain well on paper towels and set aside.
  10. Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
  11. Add water chestnut mixture and cook, stirring constantly about 30 seconds.
  12. Add green onions and garlic and cook, stirring constantly, 10 seconds.
  13. Return chicken to wok and cook, stirring constantly, 30 seconds.
  14. Add wine mixture and sesame oil; restir dissolved cornstarch.
  15. Add to wok and cook, stirring constantly, 30 seconds.
  16. Transfer to heated platter.
  17. Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot.
Most Helpful

4 5

Delicious!.. but this wont feed six with one breast, I used 4. I also didnt use a food processor. Just take your time and do a fine chop on the veggies, ginger, garlic, etc. I recommend using Boston Bibb lettuce as it makes a nicer cup. Keep the lettuce leaves in cold water to keep them crisp. This came out just great each time I make this. You can also add some nuts ie cashews or pecans to the veggies as they cook. Just a last comment. Whoever figured out the nutritional values needs to rethink the calculations. The amount of fat ( 74.8 grams per serving ) INCLUDES the 2 cups of peanut oil you cook the chicken in..

4 5

Wonderful! The flavors came out so good. Prep time is lengthy, but was worth it. I will add a bit more soy sauce and a little hot sauce next time. Great!

This looks wonderful, but how much chicken would be needed!