China

Minced Poultry with Walnuts in Lettuce Cups

by Martin Yan

This is my version of a favorite banquet dish that's often served on festive occasions as a symbol of longevity. The crisp, chilled lettuce makes a wonderful contrast to the warm filling, and the sweetness of the hoisin sauce marries all the flavors.

Method

1 . Cut chicken into 1/4-inch pieces. Place in a bowl and add oyster flavored sauce; stir to coat. let stand for 10 minutes. Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid. Trim and discard stems. Chop caps.

2. Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 1 minute. Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.

3. Add reserved mushroom soaking liquid and cook until vegetables are crisp-tender, about 2 minutes. Add wine and sesame oil; cook until heated through. Add walnuts and toss to coat.

4. To eat, spread hoisin sauce on a lettuce cup, spoon in some to chicken mixture, wrap up in lettuce cup, and eat out of hand.

Reprinted by permission from Martin Yan's Culinary Journey Through China by Martin Yan (KQED Books).

China

Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

• Asian New Year: Honoring the Kitchen God
• Feast of the Hungry Ghosts
• Wonton of Fun

Chinese Cookbooks

• Martin Yan's Chinatown Cooking
• Martin Yan's Feast
• Martin Yan's Invitation to Chinese Cooking
• Potsticker Chronicles by Stuart Chang Berman
• The Asian Grill by Corinne Trang
• The Chinese Kitchen by Eileen Yin-Fei Lo
• Wisdom of the Chinese Kitchen by Grace Young

Chinese Recipes

• Almond Cookies
• Barbecued Spare Ribs
• Cantonese Roast "Drunken" Duck (Martin Yan)
• Cashew Shrimp
• Chicken Stock
• Chicken with Pine Nuts
• Chili Oil
• Chinese Cabbage with Dried Shrimp
• Cucumber Salad
• Egg Drop Soup
• Egg Rolls with Pork
• Fish with Black Bean Sauce
• Fried Rice
• Golden Meat-Filled Coins (Martin Yan)
• Hot and Sour Soup
• Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
• Miniature Spring Rolls (Martin Yan)
• Pork Filling for Steamed Buns
• Roast Pork
• Royal Lion's Head (Martin Yan)
• Seafood in an Orange Basket (Martin Yan)
• Steamed Bread Dough
• Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
• Steamed Rice
• Stir Fried Bean Sprouts
• Stir Fried Snow Peas
• Tangerine Peel Beef (Martin Yan)
• Tomato Beef
• Wonton Soup

China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations

This page modified January 2007

The Global Gourmet^®
Main Page

Spring Recipes
for Easter

Advanced Search
Recent Searches

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Cookbook Awards

2010 IACP
Award Nominees

DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List

JBF Cookbook
Award Winners

Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees

Recent Cookbooks

Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks

Copyright © 1994-2010,
Forkmedia LLC