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I love Autumn. It is finally cold enough to wear a hoodie without people giving you strange looks. I am definitely for sweater weather.

In any case, going through a lull in employment before I start up again, I’ve been doing quite a bit of experimenting and cooking of Chinese cuisine. Mostly because my significant other complains that I don’t make any Chinese food that he likes. So I found a great recipe for Meat sung/Lettuce wraps that I’ve been playing around with.

Here’s what I have so far!

Meat Sung / Lettuce wraps

This makes enough for about 4 people if you’re treating it as an appetizer. However, we’ve been treating it as a meal for the both of us so adjust the portions as you see fit. This recipe uses chicken and shrimp but these can be substituted for pork as well. I’ve tried using ground turkey but thought the texture was a bit gritty for my taste. I just prefer chicken and shrimp and I find it a lot less heavy.


Ingredients:
3 chicken breasts (ground/chopped really finely)
100-150g of shrimp (finely chopped)
1/2 tin of water chestnuts (or according to preference)
4 dried shitake mushrooms
Approximately 1 1/2 tbsp corn starch
1 – 2 stalks of green onion (finely chopped)
Iceberg lettuce
Hoisin sauce & sweet red chilli sauce for dipping
1 tbsp of oil for cooking

Marinade:
The marinade is a bit touch and go as I haven’t really been using proper measurements as I’ve been eyeballing it. So whatever measurements you do decide to use would be dependent on how much meat you’re going to be cooking. For this amount of meat, a part is about 1 1/2 tbsp. I would recommend using a tablespoon measurement first and then adjusting it as you see fit.
1 part  shaoxing wine
1 part soy sauce
2 parts oyster sauce
2 parts kecap manis (sweet soy sauce)
1/2 part white pepper
1 part white sugar

Recipe:

1. Take the dried shitake mushrooms and put them in warm water to allow them to soften up. This should take about 5 to 10 minutes.
2. Take the water chestnuts (they’re usually sold in tins in the UK) and drain the water. Chopped them finely. It’s good to have a bit more of them than a bit less as they give the filling its texture.
3. Take the now squishy shitake mushrooms and cut around the stem. Chop these finely.
4. Put the water chestnuts, shitake mushrooms, and mix it with the chicken and shrimp in a large bowl.
5. In the meat mixture, add in the ingredients for the marinade (Note: I usually don’t combine the ingredients from the marinade first. I usually just add it to the meat as it’s easier for me to tell if there should be more of something depending on the consistency).
6. Mix the meat and the marinade ingredients together. Add in the corn starch and mix it again. It should be quite wet.
7. Leave this mixture to marinate for about 30-45min.
8. In a large frying pan on medium heat, add in a bit of oil and wait for it to heat up.
9. Put in the meat mixture. Start stirring and making sure that the meat does not clump together. If it does, break it apart with your spatula.
10. When the meat is slightly cooked but still pink, add in the green onions. Continue to stir and break apart the meat.

11. Make sure the meat is cooked all the way through before removing it from the heat. And you’re ready to serve!
12. Take the iceberg lettuce. There’s two ways you can do this and it depends on how big you want the leaves of the lettuce. You can either cut it down the middle (down the stem) in half before cutting off the stem, or you can simply cut of the stem of the lettuce and use the whole head.

13. Add your favourite dip and you’re good to go! I usually use hoisin and sweet chilli sauce simply because it goes well with the flavour but I have seen different variations as well.

In any case, hope you guys enjoyed it. It doesn’t look all that pretty but tastes amazing and it’s quick and easy to do when you’re short on time. Add a bowl of soup and prawn crackers and you’ll be good to go!

~JGM

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