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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Head lettuce |
| 8 x ca. 30 g | Boned chicken breast; finely shredded |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | cornstarch |
| 4 1/3 Esslöffel | cooking oil |
| 1 Teelöffel | Freshly ground ginger |
| 1 Teelöffel | garlic minced |
| 1/3 Tasse | Water chestnuts diced |
| 1/3 Tasse | Diced chinese black mushrooms |
| 1/3 | carrots diced |
| 1/3 Tasse | Pine nuts; roasted |
| 2 Esslöffel | soy sauce |
| 1 Esslöffel | Rice wine |
| 1 Esslöffel | vinegar |
| 1/4 Tasse | Hoisin sauce |
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Break off & wash whole lettuce leaves, arranging as cups on platter. Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. Cooking oil for 15 min. Heat 4 tbs. Of oil in a wok to 350-375. Add the chicken & stir-fry for 2 min. Until the chicken turns firm & white. Remove the chicken from the wok and put in a dish. Add ginger & garlic to the wok. Then add water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min. Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar. Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add a rounded tbs. Of the chicken mixture. Top w/ 1 tsp. Of hoisin sauce. Fold the lettuce over & eat w/ fingers.
Hu-Nan
Chestnut St., Philadelphia
Wine: Trapiche Chardonnay 1977
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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