Recipe - Chicken Soong With Pine Nuts

1 Head lettuce
8 ounce Boned chicken breast; finely
shredded
One half teaspoon Salt
1 teaspoon Cornstarch
4 1/3 tablespoon Cooking oil
1 teaspoon Freshly ground ginger
1 teaspoon Minced garlic
1/3 cup Diced water chestnuts
1/3 cup Diced chinese black
mushrooms
1/3 Diced carrots
1/3 cup Pine nuts; roasted
2 tablespoon Soy sauce
1 tablespoon Rice wine
1 tablespoon Vinegar
One fourth cup Hoisin sauce

Break off & wash whole lettuce leaves, arranging as cups on platter.
Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15
min. Heat 4 tbs. of oil in a wok to 350375. Add the chicken & stirfry for
2 min. until the chicken turns firm & white. Remove the chicken from the
wok and put in a dish. Add ginger & garlic to the wok. Then add water
chestnuts, Chinese mushrooms, & carrots & stirfry for a couple of min.
Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar.
Stirfry quickly over high heat. To serve, place 1 lettuce leaf on a plate
& add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce.
Fold the lettuce over & eat w/ fingers.

HUNAN

CHESTNUT ST., PHILADELPHIA

WINE: TRAPICHE CHARDONNAY 1977

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.