Chicken with lettuce
6 servings
40 minutes
Lettuce chicken is an original and light dish inspired by European cuisine but with bright Asian notes thanks to soy and oyster sauces. Soft pieces of chopped chicken infused with the aroma of sherry and spices acquire a rich flavor, while ginger adds zest. The warm meat stir-fried in a wok contrasts with the crispy freshness of lettuce, creating a harmony of textures. This serving method makes the dish not only appetizing but also convenient – each leaf becomes a natural 'plate.' An ideal option for a light dinner or stylish appetizer. This dish can be complemented with fresh vegetables and sesame for added depth of flavor.
1
Remove the chicken meat from the bones and chop it finely. Not to the state of minced meat, but small enough. Marinate the chopped meat for fifteen minutes in a mixture of soy sauce, sherry, corn flour, sugar, salt, and pepper.
- Chicken thighs: 1 kg
- Soy sauce: 1 tablespoon
- Sherry: 1 tablespoon
- Cornmeal: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Heat vegetable oil in a wok and sauté finely chopped ginger for one minute. Add marinated chicken and fry for three minutes.
- Vegetable oil: 50 ml
- Ginger: 50 g
- Chicken thighs: 1 kg
3
After that, add oyster sauce, finely chopped green onion, and fry for another minute.
- Oyster sauce: 4 tablespoons
- Spring onion: 20 g
4
Serve hot, wrapped in lettuce leaves.
- Lettuce: 2 pieces
