Winlai Wong of the popular Spice Route (499 King West, at Brant, 416-849-1808) knows how to feed a crowd. These haute-chinoise hors d’oeuvres are sure to get any party started.[rssbreak]
INGREDIENTS
Wrap:
1 head iceberg lettuce, leaves washed and separated. Use the stronger centre leaves.
Filling:
1 lb skinless, boneless chicken breast, finely chopped
1 stalk celery, finely diced
14 cup carrots, finely diced
14 cup bamboo shoots, finely diced
2 green onions, chopped
1 tsp cornstarch or tapioca flour mixed with 2 tbsp water 1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sugar
1 pinch five-spice powder
1 tbsp canola or peanut oil
1 cup store-bought crispy noodles
2 tbsp hoisin
METHOD:
Over medium to high heat, add oil to a frying pan and cook chicken about two minutes. Remove and set aside. Add more oil to the pan and saute carrots, celery, bamboo shoots and onions, about two minutes. Add the chicken, cook another minute and stir in soy, oyster sauce, sugar and five-spice. Add the cornstarch/water mixture to the wok and cook another minute, stirring. Lay lettuce leaves on a platter and brush with hoisin. Place a teaspoon of the chicken mixture on each leaf. Garnish with crispy noodles. Serves 10.