Crunchy, cool lettuce leaves make a really good contrast to the tender, warm filling, and the slight sweetness in the hoisin sauce enhances the flavour. Hoisin sauce is a sweet bean sauce made from fermented soya beans and can be found in most Asian supermarkets.
- 200 g Chicken breast
- 100 g Pine nuts
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- Some lettuce leaves (iceberg or romaine)
- 1 Egg white
- 3 g Salt
- 3 g Chicken bouillon
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- 1 tbsp Starch solution
- Cooking oil
- 10 g Ginger, thinly shredded
- 1 tbsp Hoisin seafood sauce
- 3 g Sugar
- 1 tsp Chilli oil
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- Wash and pat the lettuce leaves dry. Trim each into a round cup. Heat up a skillet until hot over medium fire. Add in pine nuts and adjust the fire to slow. Stir pine nuts until lightly toasted, about 2 minutes. Remove and set aside to let cool.
- Wash and chop the chicken breast. Place in a bowl, add in egg white, salt, chicken bouillon and starch solution. Let marinate for 30 minutes. Set a skillet on high heat, add in oil and heat up. Fry the chicken breast until cooked. Drain. Pour off all but a tablespoon of oil and stir-fry ginger, hoisin seafood sauce and sugar until aromatic, return chicken and pine nuts to the skillet. Stir fry until all thoroughly combined. Drizzle with the chilli oil and serve.
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