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This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce, and the sweetness of the oyster sauce. You can substitute turkey, pork, or squab with equally delicious results.
Wine Suggestion: Gewürztraminer, Pinot Gris, or Pinot Grigio
2 tablespoons peanut oil1 pound ground dark meat chicken8 scallions, white and green parts, minced2 teaspoons cornstarch2/3 cup water chestnuts, chopped3 tablespoons soy sauce1 tablespoon grated fresh ginger1 tablespoon oyster sauce1 large head butter lettuce, leaves separated
Warm the oil in a skillet or wok over medium-high heat. Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.
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