Ingredients
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1/2 pound chicken
- 1 tablespoon vegetable oil
- 33/100 cup onion
- 2 ounce chinese sausage
- 2 tablespoon shallots
- 2 tablespoon garlic
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon egg
- 1/4 cup chinese chives
- 1 tablespoon red pickle ginger
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1/2 pound chicken
- 1 tablespoon vegetable oil
- 33/100 cup onion
- 2 ounce chinese sausage
- 2 tablespoon shallots
- 2 tablespoon garlic
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon egg
- 1/4 cup chinese chives
- 1 tablespoon red pickle ginger
- 4 lettuce cups
Preparation
Baking Directions:
1.Marinate the chicken: Stir the cornstarch and soy sauce together in a medium bowl until the cornstarch is dissolved.
Stir in the minced chicken and mix well.
Let stand for 10 minutes.
2.Heat a wok over high heat until hot.
Add the oil and swirl to coat the sides.
Add the onion, chinese sausage, shallots, and garlic and cook, stirring until fragrant, about 30 seconds.
Add the marinated chicken and stir-fry until the chicken is no longer pink but is still moist, 2 to 3 minutes.
3.Add the sugar and salt, then drizzle the egg over the chicken and cook, stirring until the egg and chicken are cooked through, 2 to 3 minutes.
4.Stir in the chives, cilantro, and pickled ginger.
Scoop onto a serving plate.
To eat, spread some hoisin onto a lettuce cup, then spoon in some of the chicken.
Roll the lettuce around the chicken and eat out of hand.
