Chicken Floss with Lettuce
Lettuce holds a significant place in Chinese culture, particularly as a symbol of wealth and good fortune. Known as "shēngcài" (生菜), the name is a homophone for "sheng" (生), which means to grow or to give birth, thereby representing prosperity and growth. It is commonly used in various festive dishes, especially during the Lunar New Year, where it is believed to invite blessings and a bountiful new year. Additionally, lettuce is featured in traditional Chinese cuisine for its crisp texture and nutritional benefits, further enhancing its cultural relevance.
Ingredients
- 100 grams chicken
- 30 grams celery
- 1/2 fried dough stick
- 30 grams water chestnut
- 30 grams carrots
- 6 slices lettuce
- 25 grams dry glass noodles
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Seasoning
- 1 tsp salt
- A little white pepper
- 1 tablespoon rice wine
- 1 tsp sesame oil
Instructions
- Cut the chicken, celery, fried dough sticks, water chestnuts and carrots into dice and set aside.
- Cut off the core of the lettuce and soak it in cold water for 5 minutes. Peel off the whole leaves in the water and trim them into discs for later use.
- Put the dry glass noodles into a 190°C oil pan and fry over high heat for about 10 seconds. When the noodles become fluffy, remove, drain the oil, and place on a plate.
- Put the diced fried dough sticks into a 180°C oil pan and fry over medium heat for 30 seconds, then remove, drain the oil, and set aside.
- Add salad oil to the pot and sauté minced garlic and ginger over low heat. Add chicken, celery, water chestnuts and carrots, turn to medium heat, and sauté for about 2 minutes.
- Once the water in the pot has dried up, add all the seasonings and stir-fry evenly. Add the fried dough sticks from step 3 and mix well before serving.
- To serve, wrap the fried chicken floss in lettuce leaves, spread on a plate, and serve.