AI-generated imageGinger-soy chicken lettuce cups
Serves 2, about 8 cups. Prep 10 min, cook 14 min, total about 24 min. Ground chicken, mushrooms and carrots served in crisp lettuce leaves.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and vegetables, including 120 g lettuce; separate about 8 dry leaves. Do not rinse raw chicken; use separate utensils from ready-to-eat lettuce. Prepare a probe thermometer and large skillet.
Wash the 120 g lettuce between its leaves and drain thoroughly in a clean colander. Prepare lettuce before handling raw chicken or use separate washed boards and knives; keep it away from any raw-chicken contact. - 02
Mix 15 ml soy sauce, 10 ml rice vinegar and 5 g brown sugar in a small bowl until sugar dissolves.
- 03
Heat 10 ml oil over medium heat; cook 80 g carrot and 80 g mushrooms for 3 min. Add 10 g ginger and 8 g garlic and stir about 1 min.
- 04
Add 250 g ground chicken, breaking it apart, and cook 7–9 min. Probe several thicker portions; continue until every measured center reaches at least 74°C. Disappearance of pink color is not a safety test.
- 05
Add prepared sauce and stir-fry 1–2 min to reduce slightly, then fold in 30 g scallion. Spoon hot filling into clean lettuce leaves and serve promptly.
If the cooked filling is too wet, stir it over medium heat in one-minute increments to reduce liquid. Divide it roughly among the eight lettuce leaves only just before eating; do not leave assembled cups unrefrigerated for a long period.
Before you cook
Allergens: soy and wheat in regular brewed soy sauce; check soy sauce and vinegar labels. Do not wash raw chicken. Separate utensils and clean hands/surfaces after contact; check ground chicken at multiple points for 74°C minimum. Store cooked filling apart from raw lettuce at or below 4°C within 2 h; use within 3–4 days, reheat filling to 74°C and use fresh lettuce.
Allergens: soy, wheat
Image & source credits
AI-generated image.
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