Chicken Lettuce Wraps
Ingredients
  • ½cup Dry shiitake mushroom– about 4
  • 1cup Chicken breast, skinless– 180 g
  • 1cup Celery– about 2 stalks
  • ½cup Carrot– about 1 carrot that is 18cm long
  • 1stalk Green onion
  • 1tablespoon Low sodium soy sauce
  • 1teaspoon Cooking wine
  • 1teaspoon Vinegar
  • 1tablespoon Canola oil
  • 1cup Bean sprouts
  • ½cup Water
  • 8leaves Lettuce
Instructions
  1. Place the mushrooms in hot water for about 30 minutes. Wash and drain, then slice.
  2. Place the chicken in pot of cold water. Bring to a boil until the chicken turns white. Remove from the pot and slice the chicken.
  3. Slice the celery, carrots and green onion.
  4. Pour the soy sauce, cooking wine and vinegar into a small bowl and set aside.
  5. Put a teaspoon of oil in the pan, pour in the soy sauce mix, then add the chicken pieces, stir fry for 3-4 minutes, and set aside.
  6. Put 2 teaspoons of oil in the pan. Sauté the onion then add all the vegetables. Stir fry for 2 minutes.
  7. Add the water and cook for 3 minutes on high heat. Pour in the chicken, stir well, and continue to cook for 1-2 minutes. Pour the contents into a serving bowl.
  8. Wrap the chicken in lettuce leaves and eat immediately.