Page 67 - 201415_TOH_Cookbook

ASIAN CHICKEN
LETTUCE WRAPS
GRAHL FAMILY, M I A M I , F L
INGREDIENTS
Serves 6
6 large dried Asian mushrooms, such as shiitake
Extra-virgin olive oil 1/2 large sweet onion, inely chopped 2 pounds ground chicken breast 3 tablespoons mirin 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 tablespoon oyster sauce 1 (8-ounce) can chopped
water chestnuts
1 garlic clove, crushed
6 scallions, sliced thinly
Hoisin or plum sauce
1 large head letuce, such as iceberg or romaine, cored and broken into large leaves
“This is our family’s go-to meal. A lot of ingredients are required, but once they are in your pantry, they last for a long ime. It is an easy and healthy meal to prepare.” Robin Grahl
PREPARATION
1. Soak the mushrooms in hot water unil sot, 5 minutes. Drain well and chop inely.
2. Heat a thin ilm of oil in a large non- sick pan over medium-high heat. Add the onion and cook unil trans- lucent, about 3 minutes. Add the mushrooms and cook for 2 more minutes. Sir in the chicken and cook, breaking up the meat with a wooden spoon, unil browned, 4 to 6 minutes.
3. Pour in the mirin and sesame oil. Sir in the sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook, sirring, for a few minutes to let the mixture caramel- ize. Add the scallions and remove from the heat. Transfer to a serving bowl.
4. To serve, put the seasoned chicken and letuce at the table. For each wrap, put a drop of hoisin sauce on the inside of each letuce leaf. Top with the chicken mixture, roll up and eat immediately.
Taste of Home – Page 57