Minced Chicken with Vegetables In Lettuce Cups

ingredients

• 4 large Boston lettuce leaves, washed and spun dry
• 2 tablespoons hoisin sauce
• 1/2 skinless boneless chicken breast, chilled (about 3/4 cup)
• 1 1/2 teaspoons cornstarch
• 2 teaspoons dry white wine
• 1/3 cup canned water chestnuts (about 1/4 cup), rinsed, drained and chopped fine
• 1/2 red bell pepper, chopped fine
• 1/4 teaspoon salt
• 1 large egg white, beaten lightly
• sauce
• 4 teaspoons oyster sauce
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 small garlic clove, minced
• 2 tablespoons pine nuts, toasted

directions

Brush inside of each lettuce leaf with 1 1/2 teaspoons hoisin sauce and chill.

In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.

Make sauce:

In a small bowl, stir together sauce ingredients until sugar is dissolved.

In a large saucepan with 1 1/2 quarts salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.

In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.

Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.