Chinese Chicken Lettuce Wraps (The Kids Cook Monday)

Print Friendly

Andrea Meyers - Chinese Chicken Lettuce Wraps

When our boys see Asian dishes on the menu, they tend to get excited. Builder Guy inevitably asks if we’re having Chinese dumplings with the meal, Top Gun requests Chinese chicken and broccoli whether it’s on the menu or not, and Monkey Boy says he just wants chicken (or a lollipop). Fortunately Monkey Boy generally comes around once we start eating, so we are progressing out of the annoying overly picky phase.

These chicken lettuce wraps are one of their favorites because they like the chicken and they like that it’s finger food. They are perfect for this week and the Chinese New Year celebration, and they make great party appetizers. I’ve doubled the original recipe from Helen Chen so we can have leftovers because the boys enjoy taking it to school and eating it for lunch with brown rice. They also like to help make it, though either Michael or I still take over on the stir-frying. As they grow older and learn more about kitchen safety we’ll give them more opportunities to get behind the wok.

All the ingredients can be found in well-stocked grocery stores or international stores, though you can substitute fresh shitake mushrooms for dried if you can’t find those.

This is how you make the chicken, as modeled by Builder guy, age 8, and Michael, age withheld.

Soak the dried mushrooms in hot water.

Andrea Meyers - Chinese Chicken Lettuce Wraps, soaking the mushrooms

Make the marinade and stir in the chicken.

Andrea Meyers - Chinese Chicken Lettuce Wraps, marinading the chicken

Make the sauce.

Andrea Meyers - Chinese Chicken Lettuce Wraps, making the sauce

Chop the vegetables.

Andrea Meyers - Chinese Chicken Lettuce Wraps, chopped vegetables

Wash and dry the lettuce.

Andrea Meyers - Chinese Chicken Lettuce Wraps, wash and dry the lettuce

Sitr-fry the chicken and vegetables.

Andrea Meyers - Chinese Chicken Lettuce Wraps, stir-fry the chicken and vegetables

Enjoy!

How Adults Can Help the Kids

  • Demonstrate and assist with any tasks that might be new: measuring, stirring, pouring, chopping, stir-frying.
  • Assign the simpler tasks, such as mixing the marinade and sauce and washing and drying the lettuce leaves, to the younger kids, and save the more challenging tasks for the older kids and adults.

Safety Tips

  • Make sure an adult is present at all times.
  • Young children should not handle sharp knives or hot woks. Make sure an adult or older child or teenager does the chopping and stir-frying.
  • The oil in the wok will be hot, so be careful when adding the chicken and watch for splatters.

CHINESE CHICKEN LETTUCE WRAPS

Adapted from Easy Chinese Stir-Fries, by Helen Chen.

Serves 4 to 6 with leftovers.

Equipment

2 medium bowls
small bowl
wok

Ingredients

16 medium dried shitake mushrooms, softened in hot water for 15 minutes
6 teaspoons cornstarch, divided
2 tablespoons Chinese cooking wine or dry sherry
2 tablespoons light soy sauce
1 pound (454 g) ground chicken
2 teaspoons sugar
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
4 tablespoons canned chicken broth
2 tablespoons chili-garlic sauce, or more to taste
1 (8-ounce/226 g) can bamboo shoots, diced
1 (8-ounce/226 g) can water chestnuts, diced
4 stalks celery, diced
1 cup petite frozen peas, thawed
6 scallions, thinly sliced
4 tablespoons canola oil
6 sliced unpeeled fresh ginger
2 tablespoons sesame oil

SERVE WITH
romaine lettuce leaves, washed and patted dry, torn in half
cooked brown rice

Preparation

1. CHICKEN MARINADE: While the mushrooms soak, whisk together 4 teaspoons of cornstarch, wine, and light soy sauce in a medium bowl. Add the chicken and mix well.

2. SAUCE: In a small bowl, whisk together 2 tablespoons cornstarch, sugar, hoisin sauce, dark soy sauce, chicken broth, and chili-garlic sauce. Make sure the cornstarch is completely dissolved.

3. VEGETABLES: Drain the mushrooms and squeeze them dry. Remove the stems and discard, then chop the rest into bite-size pieces. In a medium bowl, combine the mushrooms, bamboo shoots, water chestnuts, celery, thawed peas, and scallions.

4. COOK: Pour the canola oil into the bottom of a cold wok and add the sliced ginger. Heat until the wok and oil are very hot and the ginger releases its fragrance. Remove the ginger and discard. Add the chicken mixture and cook while stirring until the chicken is cooked and crumbly, about 3 to 4 minutes. Add the vegetables and stir well, cooking until they are heated through, about 2 to 3 more minutes. Stir in the sauce and continue cooking for about 1 more minute. Drizzle the sesame oil over it all and stir. Transfer to a serving bowl or platter and serve with the lettuce leaves and rice.

More Kids Cook Monday

Andrea Meyers - Pizza Pot Pie Andrea Meyers - Honey Cinnamon Whole Wheat Waffles

More Chinese Recipes From Around the Blogs

Rasa Malaysia – Sweet and Sour Pork

Appetite for China – Chinese Scallion Pancakes

Use Real Butter – Chinese Almond Cookies

No Recipes – Char Siu (Chinese BBQ Pork)

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>