Favorite Recipes of Maverick Swaniel Harrienger

{October 7, 2016}   Chinese Minced Chicken Lettuce Wraps (The New Classics Cookbook by Saveur Magazine, pages 16-17, Chapter 1: Appetizers, Section 1: Hors d’Oeuvres, 2014)

Serves 4.


  • 1 pound ground chicken
  • 20 cashews, roughly chopped
  • 3 dried shiitake mushrooms, softened in hot water, stemmed, + finely chopped
  • 3 scallions, 2 finely chopped, the green part of 1 julienned
  • 4 teaspoons soy sauce
  • 1 tablespoons oyster sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 0.5 teaspoon sugar
  • Kosher salt, to taste
  • Freshly ground white pepper, to taste
  • 2 tablespoons peanut oil
  • 3 cloves garlic, finely chopped
  • 16 leaves iceberg lettuce
  • Sweet Asian chili sauce (serving)


  1. Put the chicken, cashews, mushrooms, + chopped scallions into a bowl.  Mix soy sauce, oyster sauce, wine, cornstarch, sugar, salt, + pepper into another bowl.  Pour over chicken.  Toss well.  Let marinate 15 minutes.
  2. Heat the peanut oil in a 12″ skillet over high heat.  Add garlic + cook 10 seconds.  Add chicken mixture + cook 3 minutes.  Transfer the chicken to another bowl.  To serve, spoon some chicken onto each lettuce leaf.  Garnish with julienned scallion + chili sauce.

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