Hussin chicken with lettuce

Makes 4 servings


2 tablespoons peanut oil
1 tablespoon finely chopped fresh ginger
1 tablespoon grated garlic
2 chopped green onions
2 boneless chicken breast halves (about 1 kg in total), cut into 1/4 inch pieces
4 grams of sliced, washed and coarsely chopped water chestnuts
1/3 cup Husin sauce in a bottle
1/2 cup chopped mushrooms
12 large red or green lettuce leaves


Heat a wok or 12-inch heavy skillet (not Teflon) over a fairly high heat until smoked, then add oil. Add ginger, garlic and scallions and fry while stirring for 45 seconds.

Add chicken and mushrooms and fry while stirring until ready in just about 2 minutes. Add water chestnuts and sauce. Fry while stirring until heated for about a minute.

Transfer to a bowl.
Ask guests to serve themselves by spooning the chicken mixture into lettuce leaves and wrapping leaves around the filling to close.

Fried pork rice

Yield: 4 servings (serving size: about 2 cups)


1 teaspoon sesame oil
1 large egg
2 tablespoons peanut oil or olive oil, divided
1 tablespoon Chinese chili sauce
1 boneless pork chop, 1 cm thick, cooked and cut into 1/4 inch pieces
1/2 cup chopped celery
1/2 cup chopped green onions
3 cups long cooked and chilled rice
4 grams of diced water chestnuts, washed and drained

2 tablespoons ground garlic
2 tablespoons freshly ground peeled ginger
2 tablespoons Chinese wine {shaosing}
3 tablespoons soy sauce low in sodium
2 tablespoons oyster sauce


Heat 1 teaspoon of sesame oil in a pan and add the egg. Peel the egg and take it out into a small bowl /

Combine the chili sauce with the pork cubes.
Mix the sauce ingredients in a small bowl.

Heat a large skillet over medium-high heat. Add 1 tablespoon of peanut oil to the pan, stir to coat. Add pork, celery and scallions to the pan and sauté for 2 minutes. Remove to a bowl.

Add the remaining 1 tablespoon of peanut oil to the pan and add the rice, stirring well to coat the rice with the oil; Cook, without stirring, for 2 minutes or until the edges begin to brown. Add the sauce and fry while stirring for a minute. Add the pork mixture, water chestnuts and egg. Fry while stirring until all the ingredients are combined and hot.
Serve with lettuce wrappers.

Posted by Jovina Coughlin Chicken, Healthy Italian Cooking, Pork, Sauces, Stir-fried, Vegetable Tags: Asian Cuisine