Recipe - Beijing City Chicken Wrapped In Lettuce Leaves

1 tablespoon Vegetable oil
1 tablespoon Plus 1 teaspoon sesame oil
1 teaspoon Chopped fresh ginger
1 teaspoon Minced garlic
1 pound Boneless chicken; minced with
One half cup Finely chopped onion
One half cup Diced water chestnuts
One fourth cup Grated carrot
One half cup Diced ham
1 tablespoon Soy sauce
1 tablespoon Hoisin sauce
One fourth cup Chicken broth mixed
2 teaspoon Cornstarch
*12 whole iceberg or bibb
lettuce leaves; washed &
dried

Heat vegetable oil & 1 tablespoon of the sesame oil over high heat in
a wok or large skillet, add ginger & garlic, and stirfry for a few
seconds. Add chicken & stirfry until the chicken turns white on all
sides. Remove from pan, and add onion, water chestnuts, carrot, and
ham. Stirfry for 2 minutes, then return chicken to the pan, tossing
the mixture. Add soy and Hoisin sauces, stirring until combined with
the stirfry mixture. Pour the broth mixture over the stirfry & stir
until thickened. Sprinkle with remaining sesame oil & remove to a
serving platter. Place 1 to 2 tablespoons of chicken in the center of
each lettuce leaf. Tuck in the bottom and sides, gently rolling each
package to encase the filling.

Serves 2 per person makes a total of 6

*Fresh veggie wrappers become more pliable for wrapping when left at
room temperature for 30 minutes.

Converted by MC_Buster.

NOTES : This quick chicken dish is flavored with Hoisin sauce and
wrapped in lettuce leaves, for a lowfat entree. The chicken can be
prepared a day ahead, and stirfried right before serving. Wash the
lettuce leaves the day before, dry well, and store in the
refrigerator. Cool lettuce is a perfect compliment to the spicy
chicken. If you don't have lettuce, roll this mixture in flour
tortillas, or serve it unwrapped over white rice.

Converted by MM_Buster v2.0l.