Saturday, September 12, 2009

Chicken Lettuce Hand Rolls

I'm on roll, no pun intended. I've been having the energy to cook again and I made a lot today. I made Galunggong Siomai (Hubby requested the recipe to be kept private and confidential), I made Shrimp Pizza, and tonight, I made Chicken Lettuce Hand Rolls. The lettuce handroll recipe was inspired by our frequent foray at Toho Antigua, Chinese Restaurant along President's Avenue before entering BF Homes. Toho Antigua'a version is made with ground pork, friend noodles and hoisin sauce. My version is a bit healthier but equally good. In hubby's words, "Kulang niluto mo for me" (you didn't cook enough for me). Anyway, here's the recipe:

Chicken Lettuce Hand Rolls
Good for two (or 1 and half as hubby said)
You will need:

1 Head of iceberg lettuce
2 Tablespoons vegetable oil
2 Cloves garlic, finely minced
1/4 Kilo lean ground chicken (pork is better if you are not cutting down)
1 to 2 Tablespoons Kikkoman soysauce
1 tablespoon brown sugar
1 teaspoon all spice
Salt and pepper to taste
1 Carrot, julliened
1/2 Cucumber, seeded and julliened
Cilantro leaves (optional, but highly recommended)

1. Separate the leaves of the iceberg lettuce, wash and drain well. Set aside in the refrigerator. This will serve as the base for your rolls (we'll call it "cups").
2. In a separate pan, saute garlic in oil until fragrant but not brown.
3. Add the ground chicken, mix well until no longer pink. Season with salt and pepper.
4. Add the all spice, brown sugar and Kikkoman. Mix well.

To assemble the chicken lettuce hand rolls:

1. Place the chicken mixture inside the lettuce "cups".
2. Top with carrots, cucumber and a generous amount of cilantro leaves.
3. Bite and say...yum!


Toni Nakama said...

This is the popularly known "San Choy Bow" in Chinese cuisine. Husband and I love this. I shall post different versions of this recipe in my blog ( ) soon!

Leica said...

Hey Toni, looking forward to it.