Lettuce Wrap【生菜包】

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Ingredients:
1 lb chicken thighs, minced (1磅雞腿肉)
1 Tbsp Chinese cooking wine (1湯匙料酒)
1 Tbsp premium soy sauce (1湯匙豉油)
½ tsp table salt (1/2茶匙細鹽)
1 tsp sesame oil (1茶匙麻油)
1 tsp cornstarch (1茶匙玉米澱粉)
1 Tbsp premium oyster sauce (1湯匙蠔油)
1 tsp cornstarch mix with 2 Tbsp water (1茶匙玉米澱粉兑2湯匙清水)

2 Tbsp vegetable oil (2湯匙菜油)
1 shallot, minced (1顆紅蔥切細粒)
2 garlic cloves, minced (2瓣蒜切末)

1 Iceberg lettuce (1顆生菜)
(Romaine, Green Leaf or Butter lettuce are all good choices)
½ cup frozen or fresh corn (1/2杯玉米)
¼ cup frozen peas (1/4杯青豆)
½ red bell pepper, diced (半隻甜紅椒切粒)
¼ cup toasted pine nuts (1/4杯熟松子)

Instructions:
• Carefully peel away each lettuce leaf and trim them into the shape of a bowl, please don’t forget to wash them and pat them dry.
• Dice the red bell pepper, set aside the corn, peas and the pine nuts.
• Remove any excess fat that extends farther than the edge of the thigh. Then flip over and trim away any connective tissue. Slice the chicken thigh into thin strips, then mince the meat.
• Season the meat with cooking wine, soy sauce, salt, sesame oil and cornstarch. Rub the seasonings into the meat thoroughly.
• Heat 2 tablespoons of vegetable oil, add chopped shallots, add 2 cloves of minced garlic. Add the chicken thighs when the shallots and garlic are lightly browned and fragrant. Sauté the meat on medium high heat for 3-5 minutes or until the meat is fully cooked and lightly browned.
• Add 1 heaping tablespoonful of oyster sauce, mix thoroughly. Add in the corn, peas, and bell pepper. Add cornstarch slurry at the end. It’s done when the sauce thickens and boils rapidly.
• Spoon a portion of the meat into a lettuce leaf, top with toasted pine nuts and serve!