Chicken and Mushroom Lettuce Wraps

This is an interesting oriental appetizer adapted from a

traditional dim sum cabbage roll served at the Peninsula

in Hong Kong. This lighter version avoids the heavy oil

that is used to fry the original dish. No flavor is lost,

however.

1/2 cup of canned portobello baby mushrooms, drained and diced

2 skinless, boneless, chicken breasts, poached and diced

4 ounces of smoked ham, diced

2 tablespoons of fresh ginger, minced

1 tablespoon of sesame oil

1 tablespoon of soy sauce

1 tablespoon of sherry, dry

6 green onions, sliced thinly

½ cup of water chestnuts, minced

½ cup of mushroom soup, undiluted

Boston lettuce leaves

In a mixing bowl, combine all ingredients except lettuce and

refrigerate for a few hours. Wash, separate and dry the lettuce

leaves. Using eight-inch long leaves, put a heaping

tablespoon of the mixture on the edge of each leaf and roll

into a cylinder. Plate the roll seam side down, and return it to

the refrigerator until serving time. Mushroom soy sauce for

dipping is always welcome!

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