CHICKEN SOONG (Chinese minced chicken salad, for four)
1 pound ground chicken
20 cashews, roughly chopped
3 dried shiitake mushrooms, softened in hot water, stemmed and finely chopped
3 scallions, 2 finely chopped, the green part of 1 julienned
4 teaspoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or dry sherry
1 teaspoon cornstarch
½ teaspoon sugar
kosher salt and freshly ground white pepper, to taste
2 tablespoons peanut oil
3 cloves garlic, finely chopped
16 iceberg lettuce leaves
sweet Asian chile sauce
1. Put chicken, cashews, mushrooms and chopped scallions into a bowl. Combine soy sauce, oyster sauce, wine, cornstarch, sugar, salt and pepper in a bowl. Pour over chicken and toss. Let marinate 15 minutes.
2. Heat oil in a 12 inch skillet over high heat. Add garlic and cook for 10 seconds. Add chicken mixture; cook stirring, until browned, about 3 minutes. Transfer chicken to a bowl.
3. To serve, spoon some of the chicken onto each lettuce leaf. Garnish with julienned scallion and a little chile sauce.
from Saveur Magazine