Chicken Soong – a Chinese chopped chicken filling is served inside lettuce leaves for a delicious appetizer.
I’m always a sucker for a good lettuce wrap. That’s why I’ve made a few versions that I’ve featured, like these Chicken Lettuce Wraps. So of course, when I see another recipe, I have to give it a try!! I’m actually really drawn to the appetizer section of this month’s Cookbook of the Month – The Shun Lee Cookbook. So many of the appetizer recipes sound so good. And I’m glad that I made this one, because it was very delicious!!
One of these days, I’m going to invest in a good wok. I don’t have one at all right now, and most of the recipes in this book are made using a wok. I just substituted a regular old skillet. The only complaint I had about this recipe was that it ended up a little bit oily. And maybe that’s because I didn’t have a wok. But it comes together super fast after you have all the prep work done. Make sure you have all your ingredients ready and in a row, because once you start cooking, expect to be done in less than 10 minutes. And one thing I didn’t think about when I made these – these are appetizer portions. I made half the recipe, and I made them for dinner, and there really wasn’t enough for two of us as a main dish. But we gobbled them right up!
Chicken Soong in Lettuce Wrap
Ingredients
Chicken
- 8 ounces boneless skinless chicken breast, cut into 1/4-inch cubes
- 1 1/2 teaspoons egg white beat the white until foamy, then measure
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- vegetable oil
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon rice wine or dry sherry
- 1/2 tablespoon sugar
- 1 teaspoon ground white pepper
- 1 teaspoon cornstarch
Wraps
- 4 celery ribs strings removed with a vegetable peeler, finely diced (1 cup)
- 4 scallions white and green parts, trimmed and minced (3/4 cup)
- 3 carrots finely diced (1/2 cup)
- 1 teaspoon dark sesame oil
- 2 teaspoons hoisin sauce
- 8 whole Bibb or iceberg lettuce leaves
- 2 tablespoons lightly toasted pine nuts
Instructions
- To prepare the chicken, place the diced chicken in a medium bowl. Add the egg white, cornstarch, and salt. Toss to coat.
- To prepare the sauce, whisk the soy sauce, vinegar, rice wine, sugar, and the white pepper together in a small bowl.
- Combine the cornstarch and 1 tablespoon of water in a small bowl and set aside.
- Heat a large skillet over high heat and add enough oil to come up the sides of the skillet 1 inch. Heat until very hot - almost smoking. Add the chicken and stir to keep the pieces from sticking together. Cook until they turn white, about 45 seconds to a minute.
- Use a mesh skimmer to transfer the chicken to a colander to drain.
- Carefully remove all of the oil but 2 tablespoons from the skillet.
- Place back over high heat. Add the celery, scallions, and carrots and stir-fry for 45 seconds to a minute. Return the chicken to the skillet.
- Stir in the sauce and cook for 30 seconds. Add the cornstarch-water mixture and cook until the chicken is cooked through and the sauce is thickened. Stir in the sesame oil. Transfer to a serving bowl.
- To serve, spread 1/4 teaspoon of hoisin sauce down the center of each lettuce leave, then add 3 tablespoons of the chicken mixture and sprinkle with pine nuts. Serve immediately.
AnMarie Benedetto says
try this with shrimp and or pork with elephant ear mushrooms and water chestnuts..u died and went to heaven!!!!
Joanne says
A good wok is DEFINITELY a good thing to have. I use mine for everything. Even dishes that don't really need a wok. It is just THAT useful.
THese lettuce wraps look so good! Any food that requires me to eat with my hands and tastes good – I'm in.
Chef Aimee says
I love lettuce wraps – this recipe is a keeper!
Mary says
This looks really wondeful. Your pictures are gorgeous and I'm sure this tastes every bit as good as it looks. Have a wonderful day. Blessings…Mary
Barbara says
I'm a fan of lettuce wraps too… but I've never made them. This one looks delish, I love the teriyaki flavors.
dining tables says
I like the photo. This looks like a pretty dish. This is something light and healthy for breakfast.
Sophie says
Pretty picture. I can see why they were gobbled up so quickly! The sauce sounds really tasty. One day I'll buy a wok, but I have a feeling I'll probably end up making this before actually buying the wok :D.
Ed Schenk says
This looks very tasty!
teresa says
i love lettuce wraps! these would fit in well with so many occasions. beautiful picture too!
Katerina says
Beautiful picture, I can't believe you got someone's hands to stay that still!
grace says
whoever first decided to put good stuff into a leaf of lettuce deserves a pat on the back, wouldn't you say? this batch must be magnificent!
Janell says
For some reason I'm scared to make lettuce wraps. But I think I might be able to make these. They sound delish!
kat says
That sounds so tasty! Yes, get yourself a wok
bridezillabakes says
Oooh — I'm excited to read your recipes from this cookbook this month — I am on a Chinese-cooking kick lately and always on the look out for good recipes. I don't have a wok either — I have a really wide frying pan and a really deep one, and I'll use whichever one seems better for that particular recipe. And yes, because my pans are nonstick, I tend to need less oil than what is called for.
Bellini Valli says
I am a sucker for a great lettuce wrap too D. and this sure fits the mold.
Rosa's Yummy Yums says
Light and delicious! The kind of dish I particularly like!
Cheers,
Rosa