Lettuce wraps are made with ground / mince meat and vegetable filling spooned into lettuce cups, then wrapped into a roll shape to eat.
Dried oysters, an ingredient rarely seen on menus these days, has an intensely flavorful taste. It lifted up the flavour of the whole dish.
Water Chestnuts. It doesn’t have a strong flavour, but the unique thing about water chestnuts is the texture and sweetness - a fresh crunchiness.
Also great with minced pork but I am using chicken breast meat because it's more healthy and less fats.
Ingredients:
2 pcs Dried Mushrooms - soaked & diced
6 pcs Dried Oyster (small) - soaked for 4 hrs
1/2 pcs Chinese Sausage (Lap cheong) - diced
6cm Carrot - diced
50g Chicken Breast meat - diced
3 pcs Water Chestnut - diced
1 pc Romaine Lettuce
1 tbsp Cooking Oil
Seasoning: (mix everything together)
1/2 tsp Oyster sauce
1/4 tsp Sesame Oil
1/4 tsp Sugar
1/2 tsp Light Soy Sauce
1/2 tsp Shao Xing Wine
Marinate for Dried Oyster:
1/2 tsp Shao Xing Wine
2 slices Ginger
Pinch of Sugar
Step by Step:
1. Using a small plate, lay ginger at the base before putting the soaked oysters on top. Add shao xing wine and sprinkle sugar onto it. Steamed for 20 mins. Set aside to cool down.
2. Meanwhile diced all the other ingredients. And diced steamed oysters too.
3. Heat up wok with oil. Turn to medium low heat, make sure not to burnt the ingredients as all were small pieces, easily burnt.
4. Saute chinese sausage for about 1 mins.
5. Then add in diced chicken breast meat and mushroom. Toss for about 1 min till chicken meat are cooked.
6. Add in carrot and dried oyster. Toss for about 1 min.
7. Add in seasoning sauce and water chestnut.
8. Toss will well mix and keep tossing for about 1-2 mins.
9. Dish up and let it slightly cool down before arrange on the lettuce. (Too hot will burnt the lettuce leaves)
10. To serve, spoon some filling into a lettuce leaf.
Happy Cooking.