P. F. CHANG'S CHICKEN LETTUCE WRAPS--NOT!

P.F. CHANG’S CHICKEN IN LETTUCE LEAVES—NOT! THESE ARE QUICK AND EASY
Oldest Son is very fond of P.F. Chang’s Chicken in Lettuce Leaves so we had to try them too. We don’t have a restaurant in our area. When I realized how long it has been since we sampled the chicken I have to say when you get older time goes by at supersonic speed. However, I had taken notes when we ate there. I wrote hoisin sauce and sweet. I also wanted to make them quick and easy as we would probably serve these when we had company.

In Holland, MI there is a remarkable Oriental Store on Lakewood where the gentleman who owns it is very informative and helpful. He told us that if we wanted a fish sauce for both cooking and dipping, which we did, to buy the Three Crabs Brand Fish Sauce. We used Lee Kum Lee Hoisin Sauce but Koon Chun Brand and House of Tsang are good too. Most large supermarkets have an oriental section so look for the sauces there. Once you purchase the ingredients I promise you will find many uses for them. Stay tuned to Michigan Cottage Cook for Vietnamese Sandwiches coming soon.

Have guests spoon chicken into lettuce leaves and then wrap and eat.

MICHIGAN COTTAGE COOK CHICKEN IN LETTUCE LEAVES
I found that I didn’t have to stir fry the chicken to get the flavorful sauce into the meat. I simmered the chicken before hand and made the sauce in the microwave. What could be easier??

1 ½ lb. chicken breast halves, skinless, boneless
1 (8oz) can sliced water chestnuts, drained, rinsed and coarsely chopped
½ c bottled hoisin sauce, Lee Kum Kee, House of Tsang or Koon Chun brand
1 t fresh ginger, grated
2 t fish sauce
2 t soy sauce
1 t rice vinegar, not seasoned
1 t sambal oelek, or crushed red pepper to taste, optional
1 to 2 T cream sherry, see NOTE
2 T ketchup
2 T brown sugar
Green onions, chopped, for garnish
Large butter or Boston lettuce leaves or lettuce of your choice

Ingredients.

In a saucepan big enough to hold chicken breasts, put enough water to cover chicken. Bring water to boil. Add chicken breasts, reduce heat and cover; simmer until chicken is 160°F. Time depends on size of chicken breasts. In a microwaveable bowl or large measuring cup, put hoisin sauce, ginger, fish sauce soy sauce, rice vinegar, if desired the sambal oelek or crushed red pepper, cream sherry, ketchup and brown sugar. Stir to mix well. Heat on HIGH in microwave for 4 minutes. Chop water chestnuts. Cut chicken breasts into small pieces so it is easier to eat. Chop green onions for garnish. Wash and dry lettuce of choice. When ready to serve, put chicken and water chestnuts into sauce. Heat in microwave on 50% power until chicken is heated through out. Stir a couple of times while heating. To serve: Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around the filling. NOTE: Do not use cooking sherry; it is full of salt so the servants won’t drink it. Coming soon, Sherry Wine Cake, in case you are worried about finding another use for the sherry.

Simmer chicken in water until 160°F.

Grate the ginger.  I do skin and all with the micro-grater.

Drain and rinse water chestnuts.  Chop.

Measure out ingredients for sauce into a microwaveable bowl or glass measuring cup.

Microwave sauce on HIGH for 4 minutes.

Remove core from lettuce.  This is Butter Lettuce from the Farmer's Market.

Rinse well.

Chop green onions for garnish.

Cut chicken into small chunks.

Dicing chicken.

Put diced chicken into sauce.

Mix well.

Heat in microwave on 50% power until chicken is heated through out.  Stir a couple of times while it heats.

Ready to serve.  OOPS forgot the green onion garnish.

Just a little left to put on the garnish and take a picture.  You can tell by the bowl that the chicken was well enjoyed.