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Chicken Lettuce Cups

Updated 11:54 AM EDT, Thu, Feb 25, 2010

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from Katie Lee, chef and author of The Comfort Table

 

Chicken Lettuce Cups

Yield: 6 to 8 servings (about 8 to 12 cups)
Prep Time: 25 minutes
Cook Time: 20 minutes

1 packet stir-fry seasoning powder
¼ cup water
2 tablespoons soy sauce
2 tablespoons freshly-squeezed lime juice
1 teaspoon sugar
1 tablespoon canola oil
1 pound ground chicken breast
1 red bell pepper, diced
¼ cup water chestnuts, diced
2 tablespoons scallions, thinly sliced
Pinch red pepper flakes
1 head of romaine lettuce (inner leaves only), or 2 heads of butter lettuce and/or radicchio
Minced mint and cilantro, bean sprouts, and chopped peanuts

In a small bowl, combine stir-fry seasoning, water, soy sauce, lime juice, and sugar. Set aside.

Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10 minutes. Add red bell pepper, water chestnuts, scallions, and red pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mix. Cook until liquid evaporates, about 2 to 3 minutes.

Spoon chicken mixture into lettuce cups and garnish with mint, cilantro, bean sprouts, and chopped peanuts.

 

 

Chinese Five-Spice Kettle Corn


Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

¾ cup popcorn
¼ cup canola oil
3 tablespoons sugar
2 tablespoons Chinese 5 Spice powder
2 teaspoons salt
2 tablespoons unsalted butter, melted

In a pot with a tight-fitting lid over medium heat, combine popcorn, oil, sugar, 5 Spice powder, and salt. Shake constantly. When popcorn begins to pop, lower heat to medium-low. Continue to shake until popping begins to slow and transfer to a bowl. Drizzle with melted butter.
 

Shrimp Potstickers with Ginger Lemon Dipping Sauce

Yield: 6 to 8 servings
Prep Time: 25 minutes
Cook Time: 12 minutes

For the potstickers
½ pound shrimp, peeled and deveined
¼ cup thinly sliced scallions
1 large egg, lightly beaten
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
24 to 30 round wonton (or goyza) wrappers
4 tablespoons canola oil
¼ cup water

For the dipping sauce
2 tablespoons soy sauce
3 tablespoons freshly squeezed lemon juice
1 teaspoon fresh grated ginger
1 tablespoon barbecue sauce
1 teaspoon toasted sesame oil
1 scallion, thinly sliced

For the potstickers
In a food processor, pulse shrimp until ground. Transfer to a mixing bowl. Add scallions, egg, salt, and pepper.

Place 1 level teaspoon shrimp mixture onto each wonton. Brush edge with water and fold into a half moon to seal.

In a large skillet, heat 2 tablespoons oil over medium high heat. Add half of the dumplings seam side up and cook 2 minutes. Add ¼ cup water, cover and let steam 3 to 4 minutes. Cook the dumpling a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of dumplings.

For the dipping sauce
Whisk soy sauce, lemon juice, ginger, barbecue sauce, and sesame oil. Stir in scallion.

Moët Golden Glamour (Cocktail)

4 oz. Moët & Chandon Imperial Champagne

0.25 oz. Navan 

1.5 oz. Passion Fruit Juice
Combine all ingredients in a champagne coupe.  Top with fresh sprig of mint for garnish.

First Published: Feb 24, 2010 2:07 PM EDT

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