Chicken in Lettuce Cups

   This is one of those dishes that will make people think that you really know how to cook. It is an eye-pleasing platter that makes your guests sit-up and notice, and will delight their palates, too. Another bonus is that it is perfect for a crowd with different tastes; the dieter, the foodie, and kids like making their own “green tacos”.

   Try this as a wonderful addition to a spring or summer brunch with its bright colors, light flavor and crisp texture.

      3

    1/2 t

      1 c

  1 1/2 T

      1 T

      6

    1/4 c

    1/4 c

    1/4 c

    1/4 c

    1/3 c

    1/4 c

      3 T

      4 T

    1/8 t

      2

chicken thighs, chopped into small dice-sized pieces

cornstarch

oil, for frying

fresh garlic, minced

fresh ginger, grated

dried shitake mushrooms, re-hydrated and cut into 1/4” dice

bamboo shoots, cut into 1/4" dice

red bell pepper, cut into 1/4" dice

yellow bell pepper, cut into 1/4" dice

fresh water chestnuts, cut into 1/4” dice

scallions, thinly sliced

cilantro, chopped

chicken stock

oyster sauce

white pepper

heads butter/bibb lettuce; larger leaves cleaned with the larger white stem ends removed (approx. 10-12 leaves)

   Heat the oil in a wok on high heat. While that is heating, put the diced chicken in a bowl, combine well with the cornstarch and set aside. When the oil is well heated put the chicken in and stir-fry for a minute or so. Quickly remove the chicken with a straining spoon, put in a bowl and set aside.

   Pour all but 2 T of the oil from the wok, make sure that it hot again and add the ginger, garlic, mushrooms and bamboo shoots. Stir-fry for a minute more and add the bell peppers, water chestnuts and cilantro. Cook another 2-3 minutes and add the reserved chicken. Toss in the cilantro, stir once then pour in the stock, oyster sauce and white pepper. Stir for another minute, and then transfer to a shallow serving bowl.

   Serve with the prepared lettuce leaves.