EASY & DELICIOUS
During my stay in Las Vegas, I wandered down the strip and discovered a Singaporean restaurant called PF Chang. The appetizer I ordered was their Lettuce Wrap and it was really delicious. So I decided to see if I can make these wraps as close to the real thing.
I couldn’t find any watercress so I decided to use mushrooms and carrots instead. The only downside is both ingredients produce water and because I’m using chicken thighs for this recipe instead of chicken breasts or ground chicken, this will help the thighs tenderize while reducing the amount of water as it simmers. The chicken meat came out tender and juicy.
I’m also going to show you how to make the dipping sauce. It’s very easy and it really compliments the wrap.
Be prepared to eat more than 3, or 4 or more. Just make sure you have lots of paper napkins.
Love eating it messy!
Ingredients:
- 12 pcs boneless Chicken Thighs, chopped in small pieces
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- ¼ cup Hoisin
- 2 tbsp. Soy Sauce
- 1 tbsp. Rice Wine Vinegar
- 1 tbsp. grated Ginger
- 1 tsp Sriracha
- 1 Carrot, grated
- 5 stalks Green Onions
- Salt & Pepper to taste
- Oil for frying
- Lettuce (preferably Butter Lettuce or Ice Berg)
Dipping Sauce:
- 1/3 cup Soy Sauce
- 1/3 cup Sugar or Brown Sugar
- 1/4 cup Water
- 1 tsp Cornstarch
- 1/4 cup Rice Wine Vinegar
- 1 tbsp. Sesame Oil
- 1/4 tsp Chili Flakes
- 1 tsp Chili Oil
- 1/4 tsp Garlic, minced
- 1/2 grated Ginger
- 1 scallion, chopped
Directions:
- Make the Dipping Sauce first by combining all ingredients in a pot. Let it simmer in low heat until all flavours are incorporated. Turn off heat after 20 minutes and set aside.
- Heat oil in a wok over medium high heat.
- Add mushrooms and cook until all water is absorbed. Add chicken thighs, onions, garlic and carrots and cook. Reduce excess water while it cooks. This will help tenderize the meat. Once the water is reduced, cook the chicken until lightly browned. Season with salt and pepper. Drain excess fat if necessary.
- Add hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha. Stir in green onions until tender.
- Spoon the meat in the center of a lettuce leaf, roll or eat it like a Taco. Enjoy!
