Ingredients

Serves 2 to 4

　　4 large Boston lettuce leaves, washed and spun dry

　　2 tablespoons hoisin sauce

　　1/2 skinless boneless chicken breast, chilled (about 6 ounces)

　　1 1/2 teaspoons cornstarch

　　2 teaspoons dry white wine

　　1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine

　　1/2 red bell pepper, chopped fine

　　1/4 teaspoon salt

　　1 large egg white, beaten lightly

　　

For sauce

4 teaspoons oyster sauce

　　1 teaspoon Asian sesame oil

　　1/2 teaspoon sugar

　　1/4 teaspoon white pepper

　　1/2 teaspoon salt

　　2 tablespoons vegetable oil

　　1 small garlic clove, minced

　　2 tablespoons pine nuts, toasted

　　

Step 1

Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.

　　

Step 2

In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.

　　

Make sauce:

Step 3

In a small bowl, stir together sauce ingredients until sugar is dissolved.

　　

Step 4

In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.

　　

Step 5

In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.

　　

Step 6

Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.