Chicken Bundles with Vietnamese Dipping Sauce - 6 g carbs
Chicken Bundles with Vietnamese Dipping Sauce
1/2 lb. boneless, skinless chicken breasts
6 dried Chinese black mushrooms
1 large or 2 small heads Boston lettuce
1 tablespoon canola oil
2 cloves garlic, minced
2 scallions, minced
1 to 2 jalapeno chilies, minced for a milder dish, seed the chiles before
mincing
2 stalks celery, very finely diced
1/2 cup water chestnuts, very finely diced
1 cup mung bean sprouts
1 tablespoon finely chopped dry roasted peanuts, optional
salt and freshly ground black pepper
1 bunch fresh mint or cilantro, washed and stemmed
Vietnamese Dipping Sauce, see below
For the Wok Sauce
3 tablespoon fresh lime juice
2 tablespoon fish sauce or soy sauce
4 teaspoon honey, or to taste
2 teaspoon cornstarch
Wash and dry the chicken breasts and trim off any fat. Chop the chicken breast
as finely as possible with a cleaver. Soak the mushrooms in hot water to cover
for 30 minutes. Drain, stem, and finely chop the mushrooms. (Save the soaking
liquid for later use in soups.)
Peel 12 large whole leaves off the head of lettuce. (Save any remaining lettuce
for salads.) Arrange the leaves around the outside of a large platter. Combine
the ingredients for the wok sauce in a mixing bowl and stir until the cornstarch
is dissolved.
Heat a non stick wok or frying pan over high heat. Swirl in the oil. Add the
garlic, scallions, and chilies and stir-fry until fragrant but not brown, about
15 seconds. Add the chicken, celery, water chestnuts, and black mushrooms and
stir-fry until cooked, about 2 minutes. Stir the wok sauce to redissolve the
cornstarch and add it to the chicken mixture with the bean sprouts. Stir-fry for
1 minute, or until the bean sprouts are tender but not soft. Remove the wok from
the heat and stir in the peanuts, if desired. Add salt and pepper to taste, and
stir in the mint leaves. Transfer the chicken mixture to a serving bowl and
place it in the center of the platter with the lettuce leaves. ( You can serve
it hot or at room temperature.)
To serve, have each guest place a heaping spoonful of chicken mixture in a
lettuce leaf and fold it up like a blintz. Provide each guest with a small bowl
of the dipping sauce.
Makes 12 bundles, which will serve 4 to 6 as an appetizer.
Calories 173, Fat 5 g, Carbs 20 g, Sodium 565 mg, Fiber 0.4 g.
Vietnamese Dipping Sauce
1/4 cup warm water
3 tablespoon fresh lime juice
3 tablespoon fish sauce or soy sauce
1 tablespoon honey
1/2 carrot, shredded as finely as possible
Combine the ingredients in a mixing bowl and stir to dissolve the honey.
Divide the sauce among 4 tiny bowls for serving.
Makes about 1 cup.
Calories 30, Fat 0 g, Carbs 6 g, Sofium 114 mg, Fiber 0 g.