Wednesday, May 16, 2012

Asian Chicken Lettuce Wraps

One of the best dishes I've made as of late was my Bo Ssam.  But roasting a pork shoulder for five hours takes forever.  The flavors though blend so well together.  So I figured maybe I could replicate with chicken.  By dicing up the chicken small and cooking just in a simple blend of soy sauce, rice vinegar and honey, it made for a great protein filling.

The bite of the ginger, the spice of the sauce, and the earthiness of the basil all work amazingly well.  This is a slightly messy dinner, but worth the sauce all over your fingers.  One thing I have learned that is much better than the romaine that I used in the original Bo Ssam recipe is the use of Boston lettuce for lettuce wraps.  This is now an absolute favorite.  We've made this again at least a few times since I took the pictures.  Enjoy!

Ingredients
Chicken
1 lb chicken thighs
1 T olive oil
2 T light soy sauce
1 T rice wine vinegar
1 T honey

Ginger-Scallion Topping
2 C thinly sliced scallions or green onions
1/4 C peeled, minced fresh ginger
1/4 C grapeseed oil
1 t light soy sauce
1/2 t red wine vinegar
½ t salt

Ssam Sauce
1 1/2 T red chili paste
1 1/2 T chili paste (kochujang)
1/4 C balsamic vinegar
1/4 C rice vinegar
1/2 C grapeseed oil

Accompaniments
2 C plain white rice, cooked
2 C chopped basil

Heat up 1 C of rice and 2 C water in a saucepan, bring to a boil and then simmer for 18 minutes, or adjust time if you use brown rice (usually needs about another 20-25 minutes more if it's brown).

Slice the scallions into 1/4" slices, grind the ginger, and add with the grapeseed oil, soy sauce, and vinegar.  Combine all the ingredients well and put in the fridge until the rest of the ingredients are prepared.

Trim the fat and cut the chicken into small bite-size pieces.  Heat up the oil in pan on medium-high heat.  Once the oil is shimmering, add the chicken.

Once the chicken has been cooked part way through (like the picture above) add the soy sauce, honey, and rice wine vinegar.  Sautee the chicken until cooked through.

While the chicken is cooking, prepare the bo ssam sauce.

Slice the basil into strips.

Once everything is ready, separate the Boston bibb lettuce leaves and assemble each lettuce wrap individually. Enjoy!

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