COOKING SQUAB RECIPES

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COPYCAT CHICKEN LETTUCE WRAPS - RECIPES, PARTY FOOD ...



Copycat Chicken Lettuce Wraps - Recipes, Party Food ... image

Looking for an easy Asian chicken recipe? This P.F. Chang lettuce wrap copycat uses ground chicken and is a great low-carb dinner!

Provided by Lauren Miyashiro

Categories     low-carb    low-cost    low sugar    date night    weeknight meals    dinner    lunch    main dish    poultry

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

3 tbsp.

hoisin sauce

2 tbsp.

low-sodium soy sauce

2 tbsp.

rice wine vinegar

1 tbsp.

Sriracha (optional)

1 tsp.

sesame oil

1 tbsp.

extra-virgin olive oil

1

medium onion, diced

2

cloves garlic, minced

1 tbsp.

freshly grated ginger

1 lb.

ground chicken

1/2 c.

canned water chestnuts, drained and sliced

2

green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

Steps:

  • Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil. In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.  Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper. Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

TRADITIONAL MANDARIN FRIED RICE RECIPE | MING TSAI | FOOD ...



Traditional Mandarin Fried Rice Recipe | Ming Tsai | Food ... image

It is recommended to use day-old rice so that the drier rice can soak up the flavors.

Provided by Ming Tsai

Categories     side-dish

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 10

Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
8 cups cooked, day-old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste

Steps:

  • In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately. 

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