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

This recipe is from the book Flavours of the Orient.

Main Ingredients : Iceberg lettuce (आईसबर्ग लेटस), Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट)

Cuisine : Oriental

Course : Starter

Lettuce Parcels

Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured. 

Lettuce Parcels Recipe Card

Lettuce Parcels
Print

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking :

Ingredients for Lettuce Parcels

  • Iceberg lettuce 1 Head

  • Boneless chicken breasts 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

Method

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.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Wishlist