Chinese Chicken Lettuce Cups

2 tablespoons oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound ground chicken
2 tablespoons sui mi ya cai (optional)
1 red chili, chopped (optional)
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1/3 cup water, mixed with 2 teaspoons cornstarch
1 head bibb, butter, or green leaf lettuce

Chopped scallions and cilantro, to garnish

Heat the oil a wok or skillet over medium high heat. Add the onion and garlic and cook for 5 minutes, stirring often. Add the chicken and stir-fry for 2 minutes, or until browned. Add the sui mi ya cai and chili (if using) and stir-fry for another 2 minutes.

Stir in the soy sauces, hoisin sauce, Shaoxing wine, sesame oil, and rice wine vinegar. Add the water and cornstarch mixture, and simmer for another 2-3 minutes. Serve in the lettuce leaves garnished with scallions and cilantro

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