Monday, October 27, 2008
Barbecued Chinese Chicken Lettuce Wraps (VERY GOOD)
A Rachel Ray recipe that needs no modifications, which is a rarity. Click here for the recipe. I used romaine lettuce instead of iceberg since that's what I had on hand, but pretty much any lettuce will work.
I'm a fan of lettuce wraps, and if you've ever been to P.F. Chang's restaurant, they have a hot sauce that goes with their lettuce wraps that is excellent. I managed to dig up the coycat recipe online a while back, and it's definitely a keeper. A great sauce to use as a topper for many different things ...
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1-3 teaspoon garlic and red chile paste (to taste/heat level desired)
* Dissolve the 1/4 cup sugar in 1/2 cup water in a small bowl.
* Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil ... Mix well.
* Combine the 2 teaspoons water with the Chinese hot mustard
* Add your desired measurement of Chinese mustard and garlic chili sauce to the sauce mixture ... whisk together to incorporate
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