Lettuce Wraps Recipe

Posted By Rasa Malaysia On February 19, 2009 @ 12:01 AM
In Chinese Recipes,Eating Light,Recipes

Chinese Recipe: Lettuce Wraps
Chinese Recipe: Lettuce Wraps pictures (1 of 5)

(Chinese recipes, prepare authentic Chinese food now!)

Called 生菜包 in Chinese, or “Sung Choy Bao” in Cantonese, lettuce wraps are basically minced chicken (or pork) wrapped up in fresh iceberg lettuce leaves served with hoisin dipping sauce. Lettuce wraps are tasty and very refreshing and come complete with a crunchy texture of the cold iceberg lettuce leaf. They are healthy and great for the palate.

People love to play with their food, in this case, the assembling–and eating–of lettuce wraps are fun to many people. It’s no wonder that lettuce wraps are so popular at PF Chang–a popular Chinese food chain in the United States–and the must-have for diners. It’s not an overstatement that PF Chang single-handedly made Chinese lettuce wraps or lettuce-wrapped chicken famous in the US. Everyone could use some lettuce wraps.

For the dipping sauce, I added some ponzu sauce to the typical hoisin-chili dip to give it an extra layer of flavor. Lettuce wraps also go extremely well with sweet chili sauce, so it’s totally up to you how you want to devour these tasty lettuce wraps. Here is my recipe for lettuce wraps or lettuce-wrapped chicken, which I believe is far more superior than PF Chang’s lettuce wraps.

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Lettuce Wraps Recipe


1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil


1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head

Hoisin-Ponzu Dipping Sauce:

3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)

Sweet Chili Sauce:

4 tablespoons Mae Ploy sweet chili sauce
Some cilantro leaves (chopped)
1/2 tablespoon lime juice


Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.

Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.

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