THAI CHICKEN SOONG (LETTUCE PACKAGES)

Ingredients:

- 2 tsp fish sauce

- 1 tsp sugar

- 2 tsp fresh lime juice 

- 1/2 tsp kosher salt

- 1/4 cup peanut or vegetable oil

- 1/4 cup red onion, diced

- 2 tsp sliced scallion

- 2 tsp diced fresh red chile pepper

- 1/2 cup diced celery (1/4 inch)

- 1 tsp chopped lemongrass

- 2 tsp peeled and diced fresh water chestnuts

- 3/4 pound ground chicken leg meat

- 1 tsp cornstarch mixed with 1 tsp water

- 1/2 tsp freshly ground black pepper

- 1 tsp chopped fresh thai basil

- 1 tsp chopped fresh mint

- 2 tsp fresh whole cilantro leaves 1 kaffir lime leaf, julienned (optional)

- 6 to 10 crisp bibb lettuce leaves

Sauce:

- 3 1/2 tsp fresh lime juice

- 1 tsp minced fresh garlic

- 2 tsp sugar

- 1/4 cup fish sauce

How to make:

1. Mix together the fish sauce, sugar, lime juice, and salt, and set aside. 

2. Heat a wok or skillet and add the peanut oil. 

3. When hot, add the onion, scallion, chiles, celery, lemongrass, and fresh water chestnuts and sauté, tossing over high heat for 30 seconds. 

4. Add the chicken and continue to cook until the meat changes color. 

5. Stir in the fish sauce mixture and bring to a boil. 

6. Recombine the cornstarch and water and drizzle into the dish. Continue to stir until the mixture has a clear glaze. 

7. Remove from the heat, stir in the black pepper, basil, mint, cilantro, and kaffir lime leaves. 

8. Toss to combine and remove to a small decorative bowl. 

9. Place this on a larger platter or plate, and surround with crisp, shapely bibb lettuce leaves. 

10. Combine all the ingredients for the sauce and place in a small serving dish. 

11. Pass the sauce separately for the guests to help themselves. 

Make 10-12 lettuce packages

Enjoy your cooking with your loved one

Sumber buku: Bruce cost, Big bowl noodles and rice, 2000