Chicken Lettuce Wrap:
200g boneless chicken
4-5 pieces iceberg lettuce (dipped in ice water for 1 hour)
1 spring onion, finely chopped
½ tsp garlic, finely chopped
½ tbsp sesame seeds
1 tbsp vegetable oil
salt and white pepper, to taste
For sesame sauce:
1tsp black vinegar
½ tsp chilli powder
10ml Chinese wine
10ml light soya sauce
5ml dark soya sauce
½ tsp ajino moto
½ tbsp sesame oil
½ tbsp sugar
L tbsp chilli paste
(Bring all the above together and mix well to make a sesame sauce).
To serve (optional):
1 tbsp red chilli sauce
1 tbsp peanuts, roasted and finely chopped
1 tsp garlic, roasted and chopped
Marinate the chicken with salt, white pepper, vinegar and vegetable oil and keep aside for 1 hour.
Take a pan and heat some oil in it. Put in the marinated chicken and cover with a lid for 2 minutes. Turn the chicken around and keep checking to ensure it is evenly cooked.
Add the sesame sauce, sesame seeds, half the spring onions and chilli sauce to the chicken. Also put in the sugar, white pepper and chopped garlic. Soya sauce can be added optionally. Cook until the sauce dries up. Add Chinese wine and the remaining spring onions.
Place the lettuce on a plate with the chicken on the lettuce. Serve with chilli paste, crust roasted peanuts and chopped brown garlic on the side.