How to make Lettuce Parcels - Chicken and mushroom mixture wrapped in lettuce leaves.

This recipe is from the book Flavours of the Orient.

Main Ingredients : Chicken (चिकन), Iceberg Lettuce (आईसबर्ग लेटस)

Cuisine : Chinese

Course : Snacks and Starters

Lettuce Parcels

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Lettuce Parcels checkout Shawarma, Chicken Gold Coin, Drums Of Heaven (Chicken Lollipops), Grilled Chicken Foccacia . You can also find more Snacks and Starters recipes like Steamed Dosa, Beancurd Bhurjee Sandwich, Makkai Na Bhajia, Poha Roll.

Lettuce Parcels Recipe Card

Lettuce Parcels

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lettuce Parcels Recipe

  • Chicken 1 Head

  • Iceberg Lettuce 2

  • Oyster mushrooms soaked in hot water 4

  • Oil 1 tablespoon

  • Garlic crushed 2 cloves

  • Light soy sauce 1 tablespoon

  • Sichuan peppers roasted and crushed 1 teaspoon

  • Salt to taste

  • Black pepper powder to taste

  • Spring onions finely chopped 4

  • Sesame oil (til oil) 1 teaspoon

  • Cellophane noodles 50 grams

  • Hoisin sauce to serve 4 tablespoons


Step 1

Remove the skin from the chicken fillets, pat them dry and cut them into thin strips. Drain the soaked mushrooms, discard the stems and slice the caps finely.

Step 2

Heat two tablespoons oil in a wok. Add the garlic and chicken and stir-fry until chicken is cooked through and no longer pink. Add mushrooms, soy sauce, crushed Sichuan peppercorns and toss for two to three minutes.

Step 3

Add salt, black pepper powder, half the spring onions and sesame oil. Mix and remove from heat and set aside. Heat plenty of oil in a wok. Deep-fry the noodles till crisp. Drain on absorbent paper. Crush the noodles and transfer into a bowl.

Step 4

Add the chicken mixture and the remaining spring onions. Toss to mix well. Wash the lettuce leaves and pat dry and arrange them on a large platter. Just before serving take two lettuce leaves, spread the inside with hoisin sauce, place a spoonful of the filling, turn in the sides of the leaves and roll into a parcel. Similarly make more parcels. Serve immediately.

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MasterChef Sanjeev Kapoor

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