Real Recipes From Real Home Cooks ®

chicken lettuce parcels (sang choy)

Recipe by
barbara lentz
beulah, MI

A dish originated in Hong Kong. It has a amazing blend of textures and flavor.

yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Deep Fry

Ingredients For chicken lettuce parcels (sang choy)

  • 2
    chicken thighs skin removed and set aside. deboned and cut into bite size pieces
  • 1 1/2 c
    shiitake mushrooms
  • 3 clove
  • 2 Tbsp
    soy sauce
  • 4
    scallions chopped white and green parts separated
  • 1 tsp
    sesame oil
  • butter lettuce broken into separate leaves
  • 4 Tbsp
    hoisin sauce
  • 2 oz
    cellophane noodles

How To Make chicken lettuce parcels (sang choy)

  • 1
    Cut the chicken skin into strips. Set aside and get deep fryer heating up.
  • 2
    Place some oil in a skillet. Add the chicken, garlic, mushrooms, white parts of the scallions and soy sauce. Stir fry until the chicken in no longer pink. Remove from heat.
  • 3
    Deep fry the chicken skin remove to a paper towel. Next throw in the cellophane noodles and deep fry about 30 seconds. Remove to paper towel
  • 4
    Crush up the noodles and place in a bowl. Top with the chicken skin then the chicken mushroom mixture. Top with the green parts of the scallions. Mix well
  • 5
    Lay out the lettuce leaves two by two overlapping in the middle. Drizzle the hoisin sauce over the leaves. Top with the chicken mixture. Roll up and enjoy

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