Ingredients:

  • 1 large head Butter Lettuce (Boston or Bibb), leaves separated and thoroughly dried.
  • 1 tbsp Vegetable Oil
  • 500 g Ground Chicken
  • 1 large White Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 cm piece Fresh Ginger, grated (approx. 1 heaped tsp)
  • 100 g Fresh Shiitake Mushrooms, stems removed and finely diced
  • 220 g tin Water Chestnuts, drained and roughly chopped
  • 2 Spring Onions (scallions), thinly sliced (white and green parts separated)
  • 4 tbsp Hoisin Sauce
  • 2 tbsp Soy Sauce (low sodium preferred)
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil (toasted)
  • 1 tsp Chilli Garlic Sauce (or to taste)
  • 1 tsp Cornflour (Corn Starch) dissolved in 2 tbsp Cold Water
  • Small handful Fresh Coriander (Cilantro), roughly chopped
  • Optional: Toasted Sesame Seeds

Instructions:

  1. Prepare the Lettuce: Gently separate the lettuce leaves. Wash them and dry them completely. Lay them out on a serving platter. Mix the Sauce: In a small bowl, combine the Hoisin, Soy Sauce, Rice Vinegar, Sesame Oil, and Chilli Garlic Sauce. Create the Slurry: Mix the cornflour with cold water until smooth. Set both aside.
  2. Cook the Chicken Base: Heat the wok or skillet over medium-high heat. Add the vegetable oil, then the ground chicken. Cook for 5–6 minutes until browned and lightly caramelized. Drain off any excess liquid or fat.
  3. Add Aromatics: Reduce the heat slightly. Push the chicken to one side, add the diced white onion and the white parts of the spring onion. Cook until softened (2 minutes). Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  4. Introduce Texture: Add the finely diced shiitake mushrooms and chopped water chestnuts to the wok. Stir well and cook for 2 minutes until slightly tender.
  5. Sauce and Thicken: Pour the prepared sauce mixture over the chicken mixture and bring to a rapid simmer. Stir the cornflour slurry and pour it into the wok. Stir continuously for 30–60 seconds until the sauce thickens rapidly, becoming glossy and sticky.
  6. Finish and Rest: Taste the filling and adjust seasoning if necessary. Remove the wok from the heat and stir through half of the coriander. Transfer the filling to a warm serving bowl.
  7. Serving: Garnish generously with the remaining green spring onions, fresh coriander, and sesame seeds (if using). Serve immediately, allowing guests to spoon the hot filling directly into the cold, crisp lettuce cups.