This is a real simple tutorial to teach you two different ways of cooking your Rice Noodle. Of course the only two options I know of are soft or crispy. So we’re talking about cooking these perfectly with out either a) burning the noodles when frying (which is very easy to do), and/or b) Not over or under cooking them when you’re making soft noodles. Without further explanation, let’s just jump right in and watch the 2 1/2 minute video to bring you up to speed.
Rice Noodle Ingredients:
Soft Rice Noodles 1 pkg Rice Noodles 1 qt Boiling Water 1 qt Ice Cold Water
This Chicken Lettuce Wraps recipe is the king of Lettuce Wraps and it’s not just because I say so. This is the original P.F. Chang’s recipe. I’m talking about everything down to the last drop is the exact ingredients you would find being taught to the Pantry chefs that crank out hundreds of these plates a day. So needless to say, this ain’t no “Copy Cat!”
Making Chicken Lettuce Wraps
The secret to this Chicken Lettuce Wraps recipe is 70% pre-prep. That means any and everything you can make ahead of time, get it done. That’s also what makes this appetizer so great. It’s something that can be sitting in your refrigerator until you’re ready to whip out fresh, hot and crisp wraps in just a matter of minutes. The Chicken mix can be pre-made and mixed with the Shitake Mushrooms and Water Chestnuts. The Sauce can be made in advance. Now all you have to have is cold crisp lettuce. P.F. Changs soaks theirs in ice water, FYI.
So, as you know, I clearly didn’t invent this recipe but I most certainly have taken the time to prepare, film, edit, produce and teach this amazing dish to you by way of this “How to” video posted down below. So please take note that I show you how to cook P.F. Chang’s Chicken Lettuce Wraps in the comfort of your own home, via this tutorial.
1 Lettuce Head 1 lbs Ground Chicken, cooked 1 cup Shitake Mushrooms, chopped 1 cup Water Chestnuts, chopped 2 Green Onions, chopped into scallions 1 Garlic clove, chopped Salt and Pepper 2 tbsp Cooking Oil 1 tbsp Sesame Oil Fried Rice Noodle is Optional
Sauce
1 pt Mushroom Soy, (Soy Sauce is fine) 1 pt Oyster Sauce 1 pt Michiu Rice Wine 1 pt Sugar White Pepper to taste
3 oz of Sauce to every Cup of Chicken Mix. You will need 12 oz of sauce for all of the mix in this recipe.
Cook the Ground Chicken First. Chop all the veggies and separate the Scallions and the Garlic from the Shitake Mushrooms and Water chestnuts. Mix the Water chestnuts and Mushrooms with the Ground Chicken when it is finished cooking, and add salt and pepper to taste. Add all the Sauce ingredients together and stir.
Then in a hot Skillet set on High, add the cooking oil, immediately followed by the garlic and 1 cup of chicken mix. Toss and turn for approximately 1 minute. Add 3 oz of sauce, then stir and add 1 oz of Scallions and 1 tbsp of Sesame Oil then Plate. Cut the Lettuce head in half and serve with the mix.
One more thing, Chicken Lettuce Wraps are usually served with the Chicken mix over the top of Fried Rice Noodles. So, if you’re willing to go the full distance, I teach you how to make those too. Enjoy this Chicken Lettuce Wraps recipe and don’t forget to tell your friends where you got it!
Chicken Lettuce Wraps are Easy-Peasy
Not japanesey
Anyone that has had a Chicken Lettuce Wrap that didn’t just adore it must’ve been a RETARD! This is usually a dish prepared as an appetizer and is very often reinvented with substitutions of ingredients that were never even intended to be in the original recipe when this dish was created; so the bottom line is, if you are reading this, consider yourself lucky because I personally have made thousands of these from scratch when I worked for the king of Chicken Lettuce wraps.
Curiosity Killed the Chicken Lettuce Wraps
I spent about an hour today reviewing other posts, recipes and YouTube videos just to see how well everyone else was doing when it came to presentation of their recipe and different versions of the Chicken Lettuce Wraps. Needless to say, I wasn’t impressed and I was very disappointed; wrong ingredients, substitutions, bad form in procedures in the cooking and more or less just plain inexperience. Now I understand substitutions because everyone more or less has their own personal tastes and also the lack of availability is a factor with ingredients when it comes to shopping for Chinese in a regular grocery store. But what bothers me the most is people putting name brand resturaunt titles on their recipes even though they’ve clearly changed most everything about the recipe itself. Of course they’re trying to gain a wider audience and more exposure which is fine, but I’m saying you’ve got no business teaching about something you are putting a resturaunt name to if you just don’t have the experience! Have the decency to give it a new name and make it your own or step the “F” off! Everyone has their own version of Chicken Lettuce Wraps just not the audacity to claim it’s P.F. Changs!
