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Diced Chicken Pine Nuts In Lettuce Cups

Crunchy, cool lettuce leaves make a really good contrast to the tender, warm filling, and the slight sweetness in the hoisin sauce enhances the flavour. Hoisin sauce is a sweet bean sauce made from fermented soya beans and can be found in most Asian supermarkets.

  • 200 g Chicken breast
  • 100 g Pine nuts
  • Some lettuce leaves (iceberg or romaine)
  • 1 Egg white
  • 3 g Salt
  • 3 g Chicken bouillon
  • 1 tbsp Starch solution
  • Cooking oil
  • 10 g Ginger, thinly shredded
  • 1 tbsp Hoisin seafood sauce
  • 3 g Sugar
  • 1 tsp Chilli oil
  1. Wash and pat the lettuce leaves dry. Trim each into a round cup. Heat up a skillet until hot over medium fire. Add in pine nuts and adjust the fire to slow. Stir pine nuts until lightly toasted, about 2 minutes. Remove and set aside to let cool.
  2. Wash and chop the chicken breast. Place in a bowl, add in egg white, salt, chicken bouillon and starch solution. Let marinate for 30 minutes. Set a skillet on high heat, add in oil and heat up. Fry the chicken breast until cooked. Drain. Pour off all but a tablespoon of oil and stir-fry ginger, hoisin seafood sauce and sugar until aromatic, return chicken and pine nuts to the skillet. Stir fry until all thoroughly combined. Drizzle with the chilli oil and serve.


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