Chicken Lettuce Wraps (Sung Choy Bao)

Name: Chicken Lettuce Wraps (Sung Choy Bao)
Yield: Serves 4 as a main dish or 6 as an appetizer
Cuisine: Chinese
Ingredients: 1 pound, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 2 teaspoons, Chinese rice cooking wine or dry sherry; 2 teaspoons, soy sauce; 2 teaspoons, toasted sesame oil; 2 teaspoons, cornstarch; 3 tablespoons, oyster sauce; 1 tablespoon, Chinese rice cooking wine or dry sherry; 2 teaspoons, soy sauce; 2 teaspoons, toasted sesame oil; 1/2 teaspoon, sugar; 1/4 teaspoon, red pepper flakes; 2 tablespoons, vegetable oil; 2 , celery ribs, cut into 1/4-inch pieces; 6 ounces, shiitake mushrooms, stemmed and sliced thin; 1/2 cup, water chestnuts, cut into 1/4-inch pieces; 2 , scallions, white parts minced, green parts sliced thin; 2 , garlic cloves, minced; 1 head, Bibb lettuce (8 ounces), washed and dried, leaves separated and left whole; , hoisin sauce

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Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

A classic Chinese technique is the key to preventing the stir-fried chicken from drying out.

SERVES4 as a main dish or 6 as an appetizer

TIME1 hour, plus 20 minutes freezing

has video

WHY THIS RECIPE WORKS

This dish, popularized by chain restaurants like P.F. Chang’s and the Cheesecake Factory, is based on a Cantonese dish called sung choy bao. We started with flavorful chicken thighs and marinated them in soy sauce and rice wine. To keep the...

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