Hoisin Chicken Lettuce Wraps

Servings: 4 · Prep: 20 min · Cook: 30 min · Total: 50 min

Ingredients

• 1 1/2 pounds Ground chicken
• 8 ounces Fresh shiitake mushrooms
• 1/2 cup Hoisin sauce
• 2 each Butter lettuce heads
• 1 cup White jasmine rice
• 1 each English cucumber
• 1 tablespoon Fresh ginger
• 3 each Garlic cloves
• 4 each Scallions
• 2 tablespoons Canola oil
• 2 tablespoons Unseasoned rice vinegar
• 1 1/2 cups Water

Equipment

Cutting Board; Chef’s knife; Fork; Measuring cups and spoons; Wooden spoon; Fine-mesh strainer; Small mixing bowl; 12-inch skillet; Clean kitchen towels; Instant-read food thermometer; 2-quart saucepan with lid; cutting board; chef’s knife; fork; measuring cups and spoons; wooden spoon; fine-mesh strainer; small mixing bowl; clean kitchen towels; instant-read food thermometer

Steps

1. Prepare the vegetables. Wash your hands with soap and water for at least 20 seconds. Rinse the lettuce, cucumber, scallions, and ginger under running water, removing damaged areas. Briefly rinse the mushrooms and dry them well. Separate the lettuce leaves, dry thoroughly with clean towels, and refrigerate until serving. Remove the mushroom stems and finely chop the caps. Slice the cucumber into thin half-moons. Prepare the ginger, garlic, and scallions as listed.
   • 8 ounces shiitake mushrooms
   • 2 Each butter lettuce
   • 1 Each english cucumber
   • 1 tablespoon ginger — peeled and finely minced
   • 3 Each garlic — minced
   • 4 Each scallions — thinly sliced

   Wash hands with soap and water for at least 20 seconds before preparing the ready-to-eat produce.

2. Steam the rice. Rinse the rice in the fine-mesh strainer under cool running water and drain well. Combine the rice and 1 1/2 cups water in the saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes.
   • 1 cup jasmine rice
   • 1 1/2 cups Water
3. Mix the hoisin sauce. Meanwhile, stir the hoisin sauce and rice vinegar together in the small bowl.
   • 1/2 cup hoisin sauce
   • 2 tablespoons rice vinegar
4. Brown the mushrooms. Heat 1 tablespoon oil in the skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until tender, lightly browned, and no longer releasing visible moisture. Cooking off this moisture helps keep the finished filling from becoming watery.
   • 1 tablespoon canola oil
   • 8 ounces shiitake mushrooms
5. Cook the chicken and scallions. Push the mushrooms toward the edges of the skillet. Add the remaining 1 tablespoon oil, followed by the chicken and the white and light green scallion parts. Cook for 5–7 minutes, breaking the chicken into small crumbles and mixing it with the mushrooms, until mostly opaque. Wash your hands after handling the raw chicken, and clean any surfaces it touched.
   • 1 tablespoon canola oil
   • 1 1/2 pounds ground chicken

   After handling raw chicken, wash hands and clean any surfaces it touched; keep utensils that touched it separate from ready-to-eat lettuce and cucumber.

6. Finish the filling and check doneness. Add the ginger and garlic and cook, stirring, for 30 seconds. Reduce the heat to medium and stir in the hoisin mixture. Cook for 2–3 minutes, stirring frequently, until the filling is glossy and the chicken reaches 165°F. Check several places with the thermometer, gathering the filling into a mound so the probe does not touch the skillet. Continue cooking if necessary to reach that temperature and evaporate any watery liquid; the sauce should coat the crumbles without pooling.
   • 1 tablespoon ginger — peeled and finely minced
   • 3 Each garlic — minced

   Verify the chicken reaches 165°F in several places; keep the probe off the skillet and wash it with hot, soapy water before and after checking.

7. Assemble and serve the wraps. Remove the skillet from the heat and let the filling stand for 2 minutes. Fluff the rice with a fork and divide it and the cucumber evenly among four plates. Just before eating, divide the filling among the lettuce leaves, making approximately 3–4 wraps per person. Nest smaller leaves together for support. Divide all the reserved dark green scallion tops among the four portions and serve immediately.
   • 1 Each english cucumber
   • 2 Each butter lettuce

https://plumtally.com/recipes/hoisin-chicken-lettuce-wraps-rcpvewltprf0