Even if you hate GP, you cannot deny that she, with the help of her chef friends, she has come up with some seriously tasty recipes. Out latest obsession is the minced chicken lettuce wraps from the It’s All Good book. Gwyneth says she has modeled these after Mr. Chow’s which are in fact delicious, but of course, every Chinese take out place has these right? So you know what the end goal is here. We really cannot get over how good these are. We’d been lazy about trying the recipes from It’s All Good because half of them seemed to require the purchase of some silly ingredient, found at Whole Foods for $20+ (xanthan gum will never be on our shopping list). But after our BFF assured us that the book was full of delicious things, we tried out what she proclaimed to her be fave dish. Oh my god. Seriously we kept tasting these and thinking did we really make these? They are amazing! We went to cooking school and are often quite pleased with ourselves so this is saying a lot. We’d say the secrets to the magical chicken mixture are the large amounts of ginger and the small chopping of everything. Don’t be lazy. Chop up everything as small as you can so it mixes up nicely. The green onions, cilantro and sriracha add the perfect fresh kick. They are just as good, if not better leftover the next day.
Mr. Chow-Style Minced Chicken with Lettuce Leaves (AKA Lettuce Wraps)
Neutral Oil (canola, grapeseed, or safflower)
1 lb. ground chicken
Coarse sea salt
Freshly ground pepper
1 yellow onion, finely diced
4 garlic cloves, finely minced
2 tbsp ginger, finely minced
2 small carrots, finely diced
1/2 cup lotus root (optional, I didn’t include)
1 recipe Lee’s Hoisin Sauce (recipe to follow)
1 head bibb lettuce or iceberg (Romaine works too)
2 scallions, thinly sliced
Heat a few tablespoons of oil in a heavy skillet over medium-high heat. Add the chicken along with a healthy pinch of salt and pepper. Cook stirring occasionally to break up the chicken. Cook until the liquid has released and then evaporated, about 10-15 minutes.
In another pan, heat some oil over medium-high heat. Add the onion, garlic, and ginger. Cook and stir until it begins to soften, about 5 minutes. Add the carrots and lotus root along with pinch of salt, and cook until the carrot softens, about 10 minutes. Combine with the chicken. Add 1/2 cup Lee’s Hoisin and 1/2 cup water. Stir and cook for 1-2 more minutes. Place spoonfuls in lettuce wraps. Thin remaining Lee’s Hoisin sauce with water and drizzle over the wraps. Top with cilantro and scallions and sriracha if you like.
Lee’s Hoisin sauce
(Don’t tell Gywneth, but I used store bought. Organic though, I promise.)
1 tbsp neutral oil
1 large garlic clove, minced
1/2 tsp Chinese five-spice powder
1/2 cup red miso paste
1/2 cup good quality maple syrup
2 tbsp brown rice vinegar
Heat oil in small saucepan over medium heat. Add the garlic and five-spice powder and cook for about 30 seconds. Whisk in remaining ingredients and bring to a boil. Cook, whisking constantly for 3-4 minutes or until slightly thickened. Let cool before using. Keeps in refrigerator for several days.