紫蘇生菜捲 Chicken Lettuce Wrap Recipe

Wash and prep greens

Carefully separate and rinse the lettuce leaves and shiso leaves. Pat dry or spin in a salad spinner. Keep whole leaves to use as wraps; trim any thick stem parts of shiso if needed.

Slice the green onions thinly on a bias. Julienne the cucumber into thin matchsticks. Roughly pick cilantro leaves from stems if using. Set all aside on a platter for assembly.

Heat aromatics

Place a large nonstick or stainless skillet over medium-high heat. Add the vegetable oil and swirl to coat. Add the minced garlic and chopped shallot and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add the ground chicken (or chopped thigh) to the pan. Break it up with a spatula and cook for 4–6 minutes, stirring occasionally, until the meat is mostly cooked through and begins to brown.

Add the finely diced mushrooms, carrot, and water chestnuts. Cook for another 3–4 minutes until the vegetables soften and any released liquid has mostly evaporated.

Season the filling

Stir in the light soy sauce, oyster sauce, rice wine, sugar, and freshly ground black pepper. Continue to cook for 1–2 minutes to let the flavors meld.

Thicken and finish

Mix the cornstarch and cold water to make a thin slurry. Pour the slurry into the skillet and stir; cook for 30–60 seconds until the mixture slightly thickens and glazes the filling. Remove from heat and stir in the sesame oil. Taste and adjust seasoning (add a little more soy or a pinch of sugar if desired). Transfer filling to a bowl and let cool slightly.

In a small bowl combine the hoisin sauce, soy sauce, rice vinegar, lime juice and chili garlic sauce if using. Stir until smooth. Sprinkle in toasted sesame seeds and set aside. Taste and adjust for sweetness or acidity as preferred.

Lay a lettuce leaf flat in your palm or on a plate. Place one shiso leaf on top of the lettuce (shiso adds its distinctive aromatic note). Spoon about 2–3 tablespoons of the warm chicken filling onto the center of the shiso.

Top the filling with a few cucumber julienne, a couple slices of green onion, and a small sprinkle of cilantro and crushed peanuts if using. Squeeze a little lime over the filling for brightness if desired.

Fold the lettuce edges inward and roll or lift to eat as a hand-held wrap. Serve immediately with the dipping sauce on the side.

Arrange assembled wraps on a platter and serve family-style with extra shiso and lettuce for guests to build their own. Leftover cooked filling keeps in an airtight container in the refrigerator for up to 3 days. Do not store already assembled wraps.