Chicken Lettuce Wraps
1 1/2 cup cooked chicken, diced 1 tbn oyster sauce
1/2 cup celery, diced 1/2 tsn mushroom soy sauce
1/2 cup white onion, diced 2 tbn rice wine
1/2 cup waterchestnuts, diced 1/4 tsn white pepper
1/4 cup green onion, diced 1/4 tsn hot pepper oil (optional)
2-3 cloves garlic, diced 1/2 tsn sesame oil
6 large leaves Boston/Bibb lettuce 1/2 tsn sugar
vegetable oil as needed 1/4 lb Chinese rice noodle stick
chopped cilantro (optional)
Prepare Noodles: Place 6" vegetable oil in a large sauce pan or wok (sufficient to deep fry the noodles). Heat oil to
350°F. Divide noodles into quarters and place them one at a time into the oil. Be careful, the noodles will rapidly
expand. Quickly remove the noodles to avoid burning. Place cooked noodles on paper towel to drain excess oil.
While noodles cool, wash the lettuce being careful not to bruise or break the leaves.
Prepare the filling: Heat the wok & add 1 tbn oil. Add the chicken, white onion, waterchestnuts, and garlic. Stirfry
until warm and fragrant. Add the rice wine, soy sauce, white pepper, oyster sauce, and hot oil. Continue to stir until
all ingredients are incorporated. Turn off the heat and add sesame oil and green onion.
To serve, place a lettuce leaf on plate. Add fried rice noodles and top with filling. Serves 6.