chicken lettuce parcels (sang choy)
A dish originated in Hong Kong. It has a amazing blend of textures and flavor.
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yield
2 serving(s)
prep time
10 Min
cook time
10 Min
method
Deep Fry
Ingredients For chicken lettuce parcels (sang choy)
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2chicken thighs skin removed and set aside. deboned and cut into bite size pieces
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1 1/2 cshiitake mushrooms
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3 clovegarlic
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2 Tbspsoy sauce
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4scallions chopped white and green parts separated
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1 tspsesame oil
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butter lettuce broken into separate leaves
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4 Tbsphoisin sauce
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2 ozcellophane noodles
How To Make chicken lettuce parcels (sang choy)
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1Cut the chicken skin into strips. Set aside and get deep fryer heating up.
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2Place 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.
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3Deep 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
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4Crush 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
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5Lay 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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