For my lettuce wraps, I started by putting olive oil into a large pan at medium heat. Next, I added the chicken, where I turned over pieces frequently for about 15 minutes. I then added garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, salt, and pepper. I stirred the ingredients for about 5 minutes until they were all incorporated. Then the pan was placed to the side to slightly cool. During that time I removed pieces of lettuce from the bunch. Finally, I scooped the meat into the lettuce cups and added a small drizzle of sriracha on top for a little bit of spice and flavour.
– 2 tablespoons of olive oil
– approximately 2 pounds of ground chicken
– 4 cloves of garlic
– 2 onions diced
– 1/2 cup of hoisin sauce
– 1/4 cup of soy sauce
– 2 tablespoons of rice wine vinegar
– 2 tablespoons of grated ginger
– Salt
– Pepper
– 2 heads of butter lettuce
This meal was made for 6 people, but the original recipe only contained the ingredients for 4 servings, therefore the ingredients above were doubled. The most time consuming part of the recipe was cooking the chicken, otherwise it was relatively quick and easy to make. Since the ground chicken was not exactly 2 pounds, but a little less, I added a bit too much hoisin sauce, which made that flavour slightly overpowering. I also did a poor job peeling the lettuce, causing the meat to fall out. Overall, this was my favourite recipe that I have made so far. The combination of garlic, onion and ginger added a good balance of sweet and spicy. And the sriracha also brought out the flavour of all of the ingredients. Next time, I will start by adding less hoisin sauce and continue to sample as I add ingredients to ensure the taste is not too intense. I will also take more time peeling the butter lettuce into better cups so that the meal stays more intact.
