Wednesday, 15 December 2010

Hoisin Chicken in Crisp Lettuce (Gluten, dairy and egg free )

This looks like a delicious starter or canape, and quite easy too.

Serves 8-12


  • 1 tbsp dry sherry
  • 1 tsp cornflour
  • 1 tbsp light soy sauce
  • 2 tbsp hoisin sauce
  • 1/2 tsp sugar
  • 5 tbsp chicken stock (Gluten free if required)
  • 1tbsp sunflower oil
  • 1 large garlic clove, crushed
  • 3 spring onions, chopped, green separated from white plus 1 shredded to garnish
  • 200g minced chicken/turkey
  • 220g can water chestnuts, drained and chopped
  • 2-4tbsp chopped, fresh coriander
  • 3 little gem lettuces, each broken into into 8 individual leaves


  • In a bowl, mix sherry (and why not a glass yourself) and cornflour to a smooth liquid.  Add soy and hoisin sauces, sugar and stock and set aside.
  • Heat oil in wok or large frying pan, toss in garlic and whites of spring onions and stir fry for 2-3 mins.  Tip in chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any lumps.
  • Tip in water chestnuts and fry for a further 1-2 mins.
  • Push chicken mixture to side of pan and pour sherry mixture (and why not have another glass) into the empty part and stir for 1-2 mins until it thickens.
  • Combine thoroughly then leave to simmer for 5-10mins.  Stir in the green part of the spring onions and coriander.
  • Lay lettuce leaves on serving plates and spoon in the warm mixture without overfilling and scatter with the shredded spring onion. 
  • It should be possible for guests to roll lettuce around the filling to make this the perfect finger food.

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