Ingredients:

  • ¼ cup Hoisin Sauce
  • 2 Tbsp Soy Sauce (Low Sodium)
  • 1 Tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp packed Brown Sugar
  • 1 tsp Chinese Rice Wine (Shaoxing) OR Dry Sherry
  • ½ tsp White Pepper
  • 2 Tbsp Cooking Oil (Neutral, e.g., Rapeseed/Canola)
  • 1 lb Ground Chicken Mince (10-15% fat)
  • 1 Tbsp Fresh Ginger, minced
  • 2 cloves Garlic, minced
  • ½ cup Yellow or White Onion, finely diced
  • 8 oz can Water Chestnuts, drained and roughly chopped
  • ½ cup Shiitake Mushrooms, finely diced
  • 1 tsp Cornstarch (Cornflour)
  • 1 Tbsp Cold Water
  • 1 large head Butter Lettuce or Iceberg Lettuce
  • 2 Tbsp Spring Onions (Scallions), sliced (Optional Garnish)
  • 1 tsp Toasted Sesame Seeds (Optional Garnish)

Instructions:

  1. Prepare the Sauce and Aromatics: In a small bowl, whisk together the Hoisin sauce, soy sauce, rice vinegar, sesame oil, brown sugar, rice wine, and white pepper. Set the sauce aside.
  2. Make Slurry and Prep Lettuce: In a separate tiny bowl, combine the cornstarch and cold water to create a slurry; set aside. Separate the lettuce leaves, wash, dry thoroughly, and place in the fridge to chill. Finely dice the onions, ginger, garlic, mushrooms, and water chestnuts.
  3. Cook the Mince: Place a large wok over high heat. Add the cooking oil until shimmering. Add the ground chicken mince and let it sit for 30 seconds before breaking it up. Stir vigorously and cook for 5–7 minutes until the meat is completely browned, dry, and crumbly, and all liquid has evaporated. Drain any excessive fat if necessary.
  4. Build the Flavour Base: Reduce heat to medium-high. Push the chicken to one side and add the diced onion, ginger, and garlic to the clear area. Sauté for 1–2 minutes until fragrant. Stir in the diced shiitake mushrooms and cook for 2 minutes until softened. Mix all contents together.
  5. Finish the Filling: Whisk the reserved sauce mixture and pour it over the filling, stirring continuously for 30 seconds. Re-whisk the cornstarch slurry and pour it in while stirring until the sauce thickens and becomes glossy and sticky. Remove the wok from the heat and stir in the chopped water chestnuts. Taste and adjust seasoning if needed.
  6. Serve: Transfer the warm filling mixture to a serving bowl. Arrange the chilled lettuce cups alongside. Garnish the filling with sliced spring onions and toasted sesame seeds. Instruct guests to spoon the warm filling into the crisp lettuce cups and enjoy immediately.