These earthy homemade chicken lettuce wraps are a good Asian dish to try. This is an authentic dish that you can try at home when craving something Asian.
1mediumgreen onions (scallions or green shallots) - thinly sliced
1 ½mediumlime juice - juiced
2tablespoonssoy sauce
1drizzlesesame oil
¼cupolive oil
1bunchcilantro (coriander) - chopped
1tablespoonolive oil
2mediumPortobello mushrooms - thinly sliced
1dashsalt
1dashchili flakes (chilli flakes in British English)
4clovesgarlic - minced
1inchginger - minced
1poundground chicken (minced chicken)
4mediumcarrots - shredded
¼headNapa cabbage - thinly sliced
10mediumradishes - thinly sliced
1headbutter lettuce - separated into individual leaves
Instructions
In a large bowl, combine the serrano chile, shallot, lime juice and soy sauce. Set aside. The lime juice will soften the shallots and chiles and bring out their flavours.
Preheat about three turns of the pan’s worth of olive oil in a large pan over medium heat. Sauté the mushrooms with a bit of salt until brown and soft – about 8 minutes. Remove from the pan and set aside. Add more oil if needed, and cook the garlic and ginger until fragrant – about three minutes. Add the chicken with salt and crushed red pepper to taste. Use a wooden spoon to break it up and evenly distribute the seasonings. Cook through – about 10 minutes. Set aside and let cool.
Meanwhile, prepare the mushrooms, carrots, cabbage, radishes and lettuce leaves on a platter for serving. Add the sesame oil, olive oil and cilantro to the dressing and whisk to combine. When the chicken has cooled a bit, add it to the dressing and toss to coat. Serve immediately and have diners build their lettuce wraps.