Title: Chicken Soong with Pine Nuts
Categories: Poultry
Yield: 4 Servings

1 Head lettuce
8 oz Boned chicken breast; finely
-shredded
1/2 ts Salt
1 ts Cornstarch
4 1/3 tb Cooking oil
1 ts Freshly ground ginger
1 ts Minced garlic
1/3 c Diced water chestnuts
1/3 c Diced chinese black
-mushrooms
1/3 Diced carrots
1/3 c Pine nuts; roasted
2 tb Soy sauce
1 tb Rice wine
1 tb Vinegar
1/4 c Hoisin sauce

Break off & wash whole lettuce leaves, arranging as cups on platter.
Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15
min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for
2 min. until the chicken turns firm & white. Remove the chicken from the
wok and put in a dish. Add ginger & garlic to the wok. Then add water
chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min.
Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar.
Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate
& add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce.
Fold the lettuce over & eat w/ fingers.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: TRAPICHE CHARDONNAY 1977

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.