Best 3 Cubed Chicken In Lettuce Leaves Yang Chow Chicken Soong Recipes
**Yang Chow Chicken Soong: A Culinary Journey into Chinese Delicacies**
Embark on a tantalizing culinary adventure with Yang Chow Chicken Soong, a dish that embodies the essence of Chinese cuisine. This flavorful dish, primarily composed of tender chicken cubes nestled amidst crisp lettuce leaves, is an explosion of textures and flavors that will captivate your taste buds. Join us as we delve into the secrets behind this delectable dish, exploring the intricate techniques and carefully selected ingredients that make it a beloved favorite among food enthusiasts.
In this comprehensive guide, you will discover not just one, but three enticing variations of Yang Chow Chicken Soong, each offering a unique twist on this classic. The original recipe stays true to tradition, showcasing the perfect harmony between chicken, lettuce, and a savory sauce. For those seeking a vegetarian alternative, we present a delightful tofu version that delivers a satisfying protein-packed experience. And for those with a penchant for culinary exploration, a unique seafood variation awaits, featuring succulent shrimp and squid swimming in a sea of flavors.
Whether you are a seasoned cook looking to expand your culinary repertoire or a novice eager to embark on a new culinary adventure, this guide has something for everyone. Get ready to tantalize your taste buds as we unveil the secrets behind this iconic dish and guide you through the steps of creating your own Yang Chow Chicken Soong masterpiece.
CURRIED CHICKEN SALAD IN LETTUCE CUPS
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
- Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
- In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
- Serve heaping portions of the salad in butter lettuce leaves.
CUBED CHICKEN IN LETTUCE LEAVES ( YANG CHOW CHICKEN SOONG)
This recipe is similar to the lettuce wraps that are so popular in Asian restauants. It was in the R.S.V.P. section of a June 1982 issue of Bon Appetit magazine. It was requested from the Shun Lee Palace in New York City. Preparation time will be reduced if all chopping is done in a food processor. Once the prep is done the lettuce wraps come quickly together!
Provided by Leslie in Texas
Categories Chicken Breast
Time 48m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
- Cover with plastic and refrigerate at least 30 minutes.
- Combine chilies, water chestnuts,celery,carrot and ginger in another bowl.
- Combine green onion and garlic in separate bowl.
- Mix wine, soy sauce, chili paste and sugar in another bowl.
- Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth.
- Pour peanut oil into wok;place over high heat.
- When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes.
- Remove chicken with slotted spoon, drain well on paper towels and set aside.
- Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
- Add water chestnut mixture and cook, stirring constantly about 30 seconds.
- Add green onions and garlic and cook, stirring constantly, 10 seconds.
- Return chicken to wok and cook, stirring constantly, 30 seconds.
- Add wine mixture and sesame oil; restir dissolved cornstarch.
- Add to wok and cook, stirring constantly, 30 seconds.
- Transfer to heated platter.
- Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot.
PORK YUK SUNG (PORK IN LETTUCE LEAVES)
Make and share this Pork Yuk Sung (Pork in Lettuce Leaves) recipe from Food.com.
Provided by Jan-Luvs2Cook
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Best to use pork mince with a low fat content 3% if you can get it.
- Slice the ginger (About 3cm peeled and sliced very finely).
- Slice the garlic very finely.
- Chop the spring onions.
- Dice the celery into very small cubes.
- Chop the water chestnuts, again into very small cubes. (5mm).
- Put the above ingredients to one side.
- Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
- Pat dry and put to one side.
- In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
- Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
- Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
- Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
- Then put the sauce mixture in the pan and stir.
- Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
- To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.
Tips:
- To make the chicken extra crispy, marinate it in a mixture of cornstarch, soy sauce, and rice wine for at least 30 minutes before cooking.
- Use a large skillet or wok to cook the chicken in so that it has plenty of room to brown.
- Cook the chicken in batches if necessary to avoid overcrowding the pan.
- Stir-fry the chicken until it is cooked through and golden brown.
- Add the vegetables to the pan and cook until they are tender but still slightly crisp.
- Use a variety of vegetables in your stir-fry, such as broccoli, carrots, celery, and bell peppers.
- Serve the stir-fry immediately over rice or noodles.
Conclusion:
Yang Chow Chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The chicken is crispy and flavorful, and the vegetables are tender and flavorful. This dish is sure to please everyone at the table.
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