Ingredients:

  • 1/4 cup Hoisin Sauce
  • 2 Tbsp low sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp toasted Sesame Oil
  • 1 tsp Light Brown Sugar
  • 2 Tbsp Water or Chicken Stock
  • 1/4 tsp White Pepper
  • 1 Tbsp Cooking Oil (Canola or Grapeseed)
  • 1 lb Ground Chicken (or Turkey)
  • 1/2 medium Yellow Onion, finely diced
  • 1 Tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 cup Shiitake Mushrooms, finely diced
  • 1/2 cup Water Chestnuts, drained and finely chopped
  • 1 tsp Cornstarch
  • 1 Tbsp Cold Water (for slurry)
  • 1 large head Butter Lettuce or Iceberg
  • 2 Tbsp Spring Onion (Scallions), sliced for garnish
  • 1/4 cup Crunchy Fried Rice Noodles (optional garnish)

Instructions:

  1. Prepare the Lettuce: Wash the lettuce leaves carefully. Place them in a bowl of ice-cold water to crisp up while you cook. Dry thoroughly just before serving.
  2. Mix the Sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, brown sugar, water or stock, and white pepper. Set aside.
  3. Prepare Slurry and Chop: In a separate tiny dish, mix the cornstarch and cold water until smooth. Ensure the onion, mushrooms, ginger, garlic, and water chestnuts are diced very finely and consistently.
  4. Brown the Meat: Heat the oil in the wok or skillet over medium-high heat. Add the ground chicken and break it up vigorously. Cook until fully browned, about 5–7 minutes.
  5. Drain the Fat: Use a slotted spoon to transfer the meat to a side plate, leaving any rendered fat behind. If there is excessive fat, carefully drain it from the pan.
  6. Sauté Aromatics and Vegetables: Return the wok to medium-high heat. Add the diced onion and cook until softened (2–3 minutes). Add the grated ginger and minced garlic, stirring constantly for 30 seconds. Introduce the finely diced mushrooms and water chestnuts and sauté for 2–3 minutes.
  7. Finish Filling: Return the cooked, drained chicken to the wok. Pour the prepared sauce mixture over the filling and bring to a simmer. Pour in the cornstarch slurry and stir rapidly for about 30 seconds until the sauce thickens and becomes glossy. Remove from heat immediately.
  8. Serve: Transfer the hot filling to a serving bowl. Arrange the crisp, dry lettuce cups, filling, and garnishes (spring onion, fried noodles) on a platter for self-assembly.