Hoi sin chicken lettuce wraps

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Okay, so here’s the deal: you could have an average chicken stirfry with some rice, or you could take it to the next level by serving your chicken IN a crispy romaine lettuce cup. We’d obviously choose for the latter option, just because it’s so much cuter and even more delicious. Still, this is one of the easiest and fastest Asian dishes you can make! We made it a little extra special by adding some homemade pickled cucumber.. (Or is that what you call a pickle?)

Here’s how:

For three people, slice four chicken thighs into strips. Heat up a tablespoon of sesame oil and add two cloves of minced garlic, a chopped red chili and a tablespoon of ginger paste. After about 30 seconds, add in your chicken strips. Add in about two tablespoons of hoi sin sauce (from the Asian section of your supermarket) and a tablespoon of sweet soy sauce. Once your chicken is nearly cooked through, add in 250 grams of bean sprouts. Make the rice according to the instructions or with a ricecooker, as we usually do. To assemble, take a leaf of baby romaine lettuce, add a large tablespoon of the chicken and bean sprout stirfry and top with chopped green onion and sesame seeds.

We also added some cucumber that we slightly pickled two hours before: we’d definitely recommend it since the sour/sweetness contrasts really nice with the umami of the chicken. To make this, heat a pot with equal part vinegar and water (about 1 cup each for half a cucumber) and two tablespoons of sugar. Once the sugar melts into the liquid, take it off the heat and add in your thinly sliced cucumber. It’s also really nice to include some (whole) garlic cloves and chopped chili for some extra flavour! The longer you let these babies pickle, the better.

Not including the pickles, this dish can be on your dinner table within 20 minutes. Even though it’s a quick one, the flavours and textures are amazing! Try this next time you want to impress someone but don’t have much time on hand, succes guaranteed!


Cheese and Chinese



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