Hoisin chicken in crisp lettuce

Latest comments and suggestions

• mrjpsycho

  17 December 2007

  mrjpsycho commented on this recipe

  I think these are a great dish for any Party. I have them on Christmas Eve for a great Buffet.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ClaireCV

  11 March 2008

  ClaireCV rated and commented on this recipe

  

  Really looked forward to tucking into this, especially as the prep took a long time what with all the chopping, but I was really disappointed. The taste was so bland, only the hoisin sauce being noticeable, and the little gem lettuce leaves were so small you could hardly fit any filling in.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ksm5979

  06 April 2008

  ksm5979 commented on this recipe

  Just made this dish and it was easy and very moreish! I would suggest that you buy the more expensive Hoisin sauce as the cheaper stuff isnt as tasty, plus although organic Gem lettuce is more expensive the leaves are larger and you know what that means...!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ellie Reade

  21 May 2008

  Ellie Reade commented on this recipe

  We've tried this recipe with minced pork too and that's just as nice. We tend to add more hoisin and spices - depending on our mood. It's also nice with a touch of Chinese five spice. If you think of missing out the sherry, don't - it really makes a difference! My hubby doesn't like lettuce, so we have also used prawn crackers as an alternative, although you have to serve yourself as if left, the cracker will go soggy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa Effingham

  27 August 2012

  Lisa Effingham rated and commented on this recipe

  

  Really nice and different as part of a Chinese buffet. Will definitely make them again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hfriday

  24 October 2012

  hfriday rated and commented on this recipe

  

  This recipe is phenomenal! I did make a few changes as I always do with recipes. Here are my suggestions: 1. Sherry is important, don't substitute it for anything else. Flavor comes through till the end 2. I used dark brown sugar instead of regular sugar 3. I didn't have chicken stock on hand so I just added water which is just as well - chineses sauces tend to be a little on the salty side. I didn't miss the chicken broth flavor 4. I added shiitake mushrooms (5 for the serving size above) and minced ginger (about half a teaspoon - I didn't want to overpower it but just wanted to give it an extra zing) I served it with brown basmati rice since my husband insists on it and next time I can see myself adding cashew nuts for texture. It was such a hit that I'm thinking of inviting people over for a chinese themed dinner!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2674/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp dry sherry
• 1 tsp cornflour
• 1 tbsp light soy sauce
• 2 tbsp hoisin sauce
• ½ tsp sugar
• 5 tbsp chicken stock
• 1 tbsp sunflower oil
• 1 large garlic clove , crushed
• 3 spring onions , chopped, green separated from white, plus 1 shredded for garnish
• 200g minced chicken
• 220g can water chestnuts , drained and chopped
• 2-4 tbsp chopped fresh coriander
• 3 Little Gem lettuces , each broken into 8 individual leaves

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 - 12

Preparation and cooking times

Prep 20 - 30 mins

Cook 30 mins

Ingredients

• 1 tbsp dry sherry
• 1 tsp cornflour
• 1 tbsp light soy sauce
• 2 tbsp hoisin sauce
• ½ tsp sugar
• 5 tbsp chicken stock
• 1 tbsp sunflower oil
• 1 large garlic clove , crushed
• 3 spring onions , chopped, green separated from white, plus 1 shredded for garnish
• 200g minced chicken
• 220g can water chestnuts , drained and chopped
• 2-4 tbsp chopped fresh coriander
• 3 Little Gem lettuces , each broken into 8 individual leaves

Per serving

64 kcalories, protein 6.0g, carbohydrate 5.0g, fat 2.0 g, saturated fat 0.0g, fibre 0.0g, sugar 2.0g, salt 0.56 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.