Chestnut, Chicken and Pork Lettuce Cups

CHESTNUT, CHICKEN AND PORK LETTUCE CUPS
Stefano Manfredi

200g fresh chestnuts (or 150g frozen peeled chestnuts)

4 dried Chinese mushrooms (shiitake mushrooms)

2 tbs extra virgin olive oil (or peanut oil)

2 garlic cloves, minced

2 tbs finely grated fresh ginger

200g chicken mince

200g pork mince

4 green shallots, ends trimmed, finely sliced

1 tbs Shao Hsing wine (or dry sherry)

1 tbs oyster sauce

1 tbs dark soy sauce

1 cup bean sprouts

1 tsp sesame oil

Pinch of salt

8 iceberg lettuce leaves, washed, dried and trimmed

 

Score chestnuts by cutting a shallow cross on the flat side with the tip of a sharp knife and place in boiling water for 5 minutes. Peel as soon as they’re cool enough to handle. Just peel outer skin and leave the fine pellicle on. Chop chestnuts into ½ centimetre pieces.

Place dried mushrooms in a bowl of hot water and soak for 30 minutes. Drain, remove and discard tough stem, chop each mushroom into ½ centimetre dice and keep aside.

Heat the oil in a wok or large frying pan over medium-high heat. Add chopped chestnuts, garlic and ginger and stir for a minute. Add the mince. Stir-fry with a spoon to break up any lumps for 3-4 minutes until mince changes colour. Add the shallots and stir through. Add wine, oyster and soy sauces and stir through for a minute. Add bean sprouts and sesame oil, stir through and remove from heat. Check for seasoning and add a little salt if necessary. Spoon mixture into lettuce cups and serve. Serves 8 as a first course.

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