![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Now I remember why I don't make them very often.
I made pecan sticky buns for breakfast today. Besides the sugar content, they take a long time - I started around 7, and we ate at 11:15 AM. They were awfully good, though.
This week's Resolution Recipe: Chicken Lettuce Cups
smallish lettuce leaves, washed and spun dry
hoisin sauce
1 skinless, boneless chicken breast, chilled
4 tsp white wine
1 Tbsp cornstarch
1 cup water chestnuts, rinsed, drained, and minced
1/2 cup sugar snap peas, cleaned and cut in small pieces
1/2 red bell pepper, minced
1 egg white, beaten lightly
8 tsp oyster sauce
1 tsp sugar
2 tsp sesame oil
1/2 tsp white pepper
peanut oil
2 garlic cloves, minced (I used more)
1/4 cup pine nuts, toasted
Brush inside of each lettuce leaf with 1/2 Tbsp hoisin sauce and chill. In a food processor, pulse chicken until chopped finely. In a small cup stir together cornstarch and wine and let sit for five minutes. In another bowl stir chicken, cornstarch mixture, water chestnuts, peas, bell pepper, and egg white. Marinate for 5 minutes. In yet another bowl stir together oyster sauce, sugar, oil and pepper until sugar is dissolved.
In a large saucepan, bring 6 cups lightly salted water to a boil. Cook chicken mixture, stirring constantly to break up lumps, for 3 minutes or until chicken is no longer pink. Drain in a sieve. Heat oil in a wok or skillet to moderately high and cook garlic until softened. Add chicken and cook about 2 minutes until golden. Add sauce and cook 2 minutes more. Divide mixture in prepared lettuce leaves and sprinkle with pine nuts.
What worked: Nice texture contrast between the chicken mush, the crunch of the water chestnuts, the snap of the pine nuts, and the lettuce. It was too salty but otherwise tasty.
What didn't: What a pain in the arse this was. When the chicken was frying I commented on the nice color contrast between the golden-ish chicken, the red belp, the lettuce, and the toasted pine nuts. But stirring in the sauce as directed turned everything brown and ruined that. I don't get it; dribbling a bit of sauce over the top or under each lettuce leaf would have kept the contrast.
Will I make it again? I seriously doubt it.
What I'm reading: Dave Duncan, Mother of Lies
This week's Resolution Recipe: Chicken Lettuce Cups
smallish lettuce leaves, washed and spun dry
hoisin sauce
1 skinless, boneless chicken breast, chilled
4 tsp white wine
1 Tbsp cornstarch
1 cup water chestnuts, rinsed, drained, and minced
1/2 cup sugar snap peas, cleaned and cut in small pieces
1/2 red bell pepper, minced
1 egg white, beaten lightly
8 tsp oyster sauce
1 tsp sugar
2 tsp sesame oil
1/2 tsp white pepper
peanut oil
2 garlic cloves, minced (I used more)
1/4 cup pine nuts, toasted
Brush inside of each lettuce leaf with 1/2 Tbsp hoisin sauce and chill. In a food processor, pulse chicken until chopped finely. In a small cup stir together cornstarch and wine and let sit for five minutes. In another bowl stir chicken, cornstarch mixture, water chestnuts, peas, bell pepper, and egg white. Marinate for 5 minutes. In yet another bowl stir together oyster sauce, sugar, oil and pepper until sugar is dissolved.
In a large saucepan, bring 6 cups lightly salted water to a boil. Cook chicken mixture, stirring constantly to break up lumps, for 3 minutes or until chicken is no longer pink. Drain in a sieve. Heat oil in a wok or skillet to moderately high and cook garlic until softened. Add chicken and cook about 2 minutes until golden. Add sauce and cook 2 minutes more. Divide mixture in prepared lettuce leaves and sprinkle with pine nuts.
What worked: Nice texture contrast between the chicken mush, the crunch of the water chestnuts, the snap of the pine nuts, and the lettuce. It was too salty but otherwise tasty.
What didn't: What a pain in the arse this was. When the chicken was frying I commented on the nice color contrast between the golden-ish chicken, the red belp, the lettuce, and the toasted pine nuts. But stirring in the sauce as directed turned everything brown and ruined that. I don't get it; dribbling a bit of sauce over the top or under each lettuce leaf would have kept the contrast.
Will I make it again? I seriously doubt it.
What I'm reading: Dave Duncan, Mother of Lies
no subject
If you can't be lettuce,
Be a lettuce supporter!
toasted pine nuts...mmmm