Chicken Yuk Sung Chinese Lettuce Wraps
How to make the best traditional Chicken Yuk Sung recipe. Our easy Chinese Lettuce Wraps are a healthy handheld snack or appetizer.
Servings: 6
Calories: 239kcal
Equipment
- Wok
- French knife
- Meausuring Cups
- measuring spoons
- mixing bowl
Ingredients
- 2 tbsp Canola Oil
- 2 Garlic Cloves minced
- 1 1/4 inch Ginger sliced
- 3 Spring Onions sliced
- 500 g Chicken Breasts finely chopped
- 1 1/2 tbsp Soy Sauce
- 3 tbsp Oyster Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp White Sugar
- 1 Medium Spanish Onion finely chopped
- 1 Large Carrot finely chopped
- 1 tsp Sesame Oil
- 1 Boston or Iceberg Lettuce separated into individual leaves
Garnish
- 1/4 cup Canola Oil
- 1 cup Dried Rice Vermicelli Noodles
Instructions
- Gently heat 1 tbsp of oil in a wok. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are fragrant, about 30 seconds. Add the chicken and cook for about 3-5 minutes, until browned. Scrape everything into a bowl and set aside.
- In a small bowl, mix the soy sauce, oyster sauce, rice wine and sugar.
- Heat the remaining oil in the wok over medium heat, add the onion and carrot, cooking for 2-3 more minutes. Add the soy sauce mixture and mix well. Return the chicken back into the wok and cook over medium heat for 2-3 minutes, until the sauce has reduced. Add the sesame oil and mix well.
- For the crispy vermicelli: heat the vegetable oil in a frying pan over medium heat and add the noodles. They puff up fast so quickly remove them with a slotted spoon and rest on paper towel.
- To serve Chicken Yuk Sung, spoon the chicken mixture into a lettuce leaf and top with fried vermicelli. Wrap and eat.
Nutrition
Calories: 239kcal | Carbohydrates: 7.2g | Protein: 25g | Fat: 11.7g | Saturated Fat: 2.2g | Cholesterol: 74mg | Sodium: 363mg | Potassium: 344mg | Fiber: 1.1g | Sugar: 3.9g | Calcium: 29mg | Iron: 2mg