Recipe information
Yield
Serves 2 to 4
Ingredients
For sauce
Preparation
Step 1
Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
Step 2
In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
Make sauce:
Step 3
In a small bowl, stir together sauce ingredients until sugar is dissolved.
Step 4
In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
Step 5
In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
Step 6
Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.
