Hi Ray - this is the recipe I have always used: - MANY times!!!!!
Lettuce Wraps
like P.F. Chang’s®
Prep. Time: 0:45
Serves: 4-6
8 dried shiitake mushrooms (I just use regular shiitake/never find dried)
1 Tbsp. Hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. dry sherry
2 Tbsp. oyster sauce
2 Tbsp. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch - divided
2 tsp. dry sherry
2 tsp. water
salt and pepper - to taste
1 1/2 Lbs. boned, skinned chicken breasts
1/3 cup vegetable oil - divided
1 tsp. fresh minced ginger
2 cloves garlic - minced
2 green onions - minced
2 sm. dried chilies - optional
8 oz. can bamboo shoots - drained, minced
8 oz. can water chestnuts - drained, minced
1 head iceberg OR Bibb lettuce - leaves separated
1 package Chinese cellophane noodles - prepared
-Cover mushrooms with boiling water and let stand for 30 minutes; drain.
-Trim off and discard woody stems of mushrooms, then mince mushroom. Set aside.
-Combine Hoisin sauce, soy sauce, dry sherry, oyster sauce, water, sesame oil, sugar, and 2 tsp. cornstarch set aside.
-In medium bowl, combine 1 tsp. cornstarch, sherry, water, salt, and pepper. Lay chicken into mixture and spoon over to coat. Stir in 1 tsp. vegetable oil and let sit 15 minutes to marinate.
-Heat wok or large skillet over medium-high heat.
-Stir-fry chicken in 3 Tbls. vegetable oil for 3-4 minutes. Remove from wok/pan; set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan. Add ginger, garlic, onion, and chilies; stir-fry for 1 minute. Add mushrooms, bamboo shoots, and water chestnuts; stir-fry 2 minutes. Return chicken to wok/pan. Pour in reserved mixture. Simmer until thickened and heated through.
-Spoon mixture into lettuce leaves and roll up.
-Break cooked cellophane noodles into small pieces; cover bottom of serving dish with them.
-Place wraps on top of noodles.
-Spoon sauce over wraps (see recipe below).
Sauce
1/2 cup water
1/4 cup sugar
2 Tbls. soy sauce
2 Tbls. rice vinegar
2 Tbls. ketchup
1 Tbls. lemon juice
1 Tbls. Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp. sesame oil
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Sauces
-Dissolve the sugar in the water in a small bowl.
-Add soy sauce, rice vinegar, ketchup, lemon juice, mustard, garlic chili paste, and sesame oil; mix well.
-Refrigerate until ready to serve the lettuce wraps.
(8) Visitor Comments:
I opted to use Ground Turkey as opposed to chicken because I was in a huge hurry and it was outstanding! I also used Garlic Wok oil as opposed to vegetable oil and it was just outstanding.
Well, the only thing I didn't recall about these is the noodles. I don't recall there being noodles, so I bypassed the noodle thing. Didn't have sherry, didn't want to go buy any just for a 3T, so I used brandy instead. And they state chicken breast, but they don't tell you that you need to cut them up into smaller pieces to eat it and successfully roll them up in the lettuce. But overall, they were tasty. Just a lot of ingredients and need to state something about the size pieces of the chicken...
I have found using a food processor or salsa chopper to cut up the raw chicken breast is quick and easy. You can cop it as fine as you prefer in minutes.
I had a Ladies Tea on the 1st of June 2002 and the Soothing Chicken Lettuce Wraps were to be my main course, if my trial run proved to be successful. What a delight! These were so good, and the ladies loved them! I plan to prepare them again when I have a group over for a meeting or a luncheon.
The cornstarch was weird. The lettuce wraps I lnow at PF Changs isn't a thickened mixture. The ginger was a bit overpowering. When I make it again, I may omit or reduce the amount of cornstarch as well as the ginger. Overall it was good.
This recipe was good but not the same as P F Chang's. It lacks the deep flavor, as well as dark color, of chang's appetizer. We added the dipping sauce that they mix up for you at the table to try to jazz up the flavor but it still was not the same. Keep working on this one; it has lots of potential.
My lettuce wraps tuned out great, I have family that has been with them, for years so I know a few ins and outs. I agree bout the chicken, cutting it up tiny, so I use gound chicken and it works best.