Chicken Lettuce cups

Freshly grated ginger

2 cloves garlic, smashed and minced

1 rib celery, minced or minced shitake mushroom or both

1/2  small onion, minced

water chestnuts, minced

1 tablespoon, dark soy

1 tablespoon, light soy

1 tablespoon oyster sauce

1 tablespoon hoisin

1 tablespoon of Gochuajang paste (Korean Chili paste or use Chinese Sambal) omit if you don't want spicy added

2 tsp rice wine vinegar

2 tsp sugar

A slight drizzle of sesame oil

splash of Shaoxing wine

4 tablespoons of water

salt and white pepper to taste

1 pound ground chicken

Sautee onion and celery until softened. Add ground chicken and cook through. Add sauces and water. Cover and simmer, uncover, and add diced water chestnuts. Continue cooking until most of the sauce is absorbed. Note: The original recipe uses minced shitake mushrooms instead of celery. 

Freshly washed and dried Bibb lettuce or Boston Lettuce cups.  

Garnishes

La Choy fried rice noodles

Green onions

Cilantro

Toasted Sesame Seeds