Barbecued Chinese Chicken Lettuce Wraps

This is a fabulous chicken dish that you will love! It is Rachel Ray's recipe - You'll see some of her recipes on here this week. I copied down three of her recipes as they looked so delicious! - It is pretty simple and easy to make. It is a lot like Korean dish - Bulgogi. The lettuce wrap is how they eat Bulgogi as well. Rachel Ray calls for iceburg but my family prefers romain lettuce so that's what we used. It was also my first time using hoisin sauce in a recipe and it was so wonderful.

Barbecued Chinese Chicken Lettuce Wraps

Ingredients:

• 2 cups, 4 handfuls, fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 tablespoons light colored oil, such as vegetable oil or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated, optional
• 1 orange, zested
• 1/2 red bell pepper, diced small
• 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
• 3 scallions, chopped (I didn't use any of these)
  
• 3 tablespoons hoisin, Chinese barbecue sauce (available on Asian foods aisle of market)
• 1/2 large head iceberg lettuce, core removed, head quartered (or romain)
  
• Wedges of navel orange -- platter garnish

Direction:
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce (or romain) along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Barbecued Chinese Chicken Lettuce Wraps

This is a fabulous chicken dish that you will love! It is Rachel Ray's recipe - You'll see some of her recipes on here this week. I copied down three of her recipes as they looked so delicious! - It is pretty simple and easy to make. It is a lot like Korean dish - Bulgogi. The lettuce wrap is how they eat Bulgogi as well. Rachel Ray calls for iceburg but my family prefers romain lettuce so that's what we used. It was also my first time using hoisin sauce in a recipe and it was so wonderful.

Barbecued Chinese Chicken Lettuce Wraps

Ingredients:

• 2 cups, 4 handfuls, fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 tablespoons light colored oil, such as vegetable oil or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated, optional
• 1 orange, zested
• 1/2 red bell pepper, diced small
• 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
• 3 scallions, chopped (I didn't use any of these)
  
• 3 tablespoons hoisin, Chinese barbecue sauce (available on Asian foods aisle of market)
• 1/2 large head iceberg lettuce, core removed, head quartered (or romain)
  
• Wedges of navel orange -- platter garnish

Direction:
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce (or romain) along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Barbecued Chinese Chicken Lettuce Wraps

This is a fabulous chicken dish that you will love! It is Rachel Ray's recipe - You'll see some of her recipes on here this week. I copied down three of her recipes as they looked so delicious! - It is pretty simple and easy to make. It is a lot like Korean dish - Bulgogi. The lettuce wrap is how they eat Bulgogi as well. Rachel Ray calls for iceburg but my family prefers romain lettuce so that's what we used. It was also my first time using hoisin sauce in a recipe and it was so wonderful.

Barbecued Chinese Chicken Lettuce Wraps

Ingredients:

• 2 cups, 4 handfuls, fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 tablespoons light colored oil, such as vegetable oil or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated, optional
• 1 orange, zested
• 1/2 red bell pepper, diced small
• 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
• 3 scallions, chopped (I didn't use any of these)
  
• 3 tablespoons hoisin, Chinese barbecue sauce (available on Asian foods aisle of market)
• 1/2 large head iceberg lettuce, core removed, head quartered (or romain)
  
• Wedges of navel orange -- platter garnish

Direction:
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce (or romain) along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Italian Bread Bowl

This recipe is great for bread bowls or even for grilling. I found this recipe on All Recipes and made it for my husband's chili soup. The recipe made about 7 bowls - I only needed 3 bowls for chili soup so I used the rest of it for the next day when I made Tuscan Seafood Soup - I grilled the sliced bread and it turned out so wonderful. So you can use this recipe to enjoy your favorite soup in or as a side dish.

Grilling the top of the bread bowl makes the bread taste even better!!

Italian Bread
(Makes about 6-8 bowls)

2 packages dry yeast (about 1 1/2 tablespoons)
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal . Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Italian Bread Bowl

This recipe is great for bread bowls or even for grilling. I found this recipe on All Recipes and made it for my husband's chili soup. The recipe made about 7 bowls - I only needed 3 bowls for chili soup so I used the rest of it for the next day when I made Tuscan Seafood Soup - I grilled the sliced bread and it turned out so wonderful. So you can use this recipe to enjoy your favorite soup in or as a side dish.

Grilling the top of the bread bowl makes the bread taste even better!!

Italian Bread
(Makes about 6-8 bowls)

2 packages dry yeast (about 1 1/2 tablespoons)
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal . Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Italian Bread Bowl

This recipe is great for bread bowls or even for grilling. I found this recipe on All Recipes and made it for my husband's chili soup. The recipe made about 7 bowls - I only needed 3 bowls for chili soup so I used the rest of it for the next day when I made Tuscan Seafood Soup - I grilled the sliced bread and it turned out so wonderful. So you can use this recipe to enjoy your favorite soup in or as a side dish.

Grilling the top of the bread bowl makes the bread taste even better!!

Italian Bread
(Makes about 6-8 bowls)

2 packages dry yeast (about 1 1/2 tablespoons)
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal . Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

(Korean) Chicken with Red Peanut Sauce

This chicken dish is very popular in Korea - The crushed roasted peanut gives it a nice flavor. When I went back to Korea with my family last October, I had to have this dish. We usually order them from a fried chicken chain store and my goodness, they are fabulous!! This homemade version wasn't quite as good as those, but still pretty close. I loved it.


Ingredients:

Chicken Marinade-
3 large boneless, skinless chicken breasts, cut in bite sized cubes
2 garlic cloves, minced
(Optional) 1 tbsp rice wine
A pinch of salt and black pepper

Chicken Batter-
3/4 cup flour
1/4 cup cornstarch
1/4 tsp salt
1 large egg
1/2 cup water

Red Peanut Sauce-
1/4 cup carrot, finely chopped
1/4 cup onion, finely chopped (I didn't use onions this time)
4 tbsp ketchup
1 tbsp mayonnaise
1 tbsp minced garlic (about 2 large cloves)
2 1/2 tbsp honey
2 tsp soy sauce
1 tsp cayenne
1/2 tbsp sesame oil or chili oil
1/4 cup honey roasted peanut, finely crushed (I used magic bullet)

Direction:

In a medium sized bowl, gather all the chicken marinade ingredients together and stir. Marinade for 30 minutes.

In a large bowl, mix in all the chicken batter ingredients and stir well until the batter looks like pancake batter - a little thick -

In a frying pan, heat about 1 cup of oil on medium high heat. When the oil is hot, fry the battered chicken. Using chopsticks or tongs, flip the chicken occasionally to make it more crispy. When the chicken is cooked thoroughly, remove from heat and place them on a paper toweled plate to drain oil.

Meanwhile, in a small pan, mix in all the peanut sauce ingredients and simmer about 8-10 minutes. Stir chicken in the sauce. Sprinkle about a tablespoon of crushed peanut on top.

Serve with rice if desired.