Crunchy, cool lettuce leaves make a really good contrast to the tender, warm filling, and the slight sweetness in the hoisin sauce enhances the flavour. Hoisin sauce is a sweet bean sauce made from fermented soya beans and can be found in most Asian supermarkets.
- 200 g Chicken breast
- 100 g Pine nuts
- Some lettuce leaves (iceberg or romaine)
- 1 Egg white
- 3 g Salt
- 3 g Chicken bouillon
|
- 1 tbsp Starch solution
- Cooking oil
- 10 g Ginger, thinly shredded
- 1 tbsp Hoisin seafood sauce
- 3 g Sugar
- 1 tsp Chilli oil
|
- Wash and pat the lettuce leaves dry. Trim each into a round cup. Heat up a skillet until hot over medium fire. Add in pine nuts and adjust the fire to slow. Stir pine nuts until lightly toasted, about 2 minutes. Remove and set aside to let cool.
- Wash and chop the chicken breast. Place in a bowl, add in egg white, salt, chicken bouillon and starch solution. Let marinate for 30 minutes. Set a skillet on high heat, add in oil and heat up. Fry the chicken breast until cooked. Drain. Pour off all but a tablespoon of oil and stir-fry ginger, hoisin seafood sauce and sugar until aromatic, return chicken and pine nuts to the skillet. Stir fry until all thoroughly combined. Drizzle with the chilli oil and serve.
Posts
0 comments:
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!