Minced Chicken with Vegetables in Lettuce Cups

Preparation

1. Step 1

   Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.

   Step 2

   In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.

2. Make sauce:

   Step 3

   In a small bowl, stir together sauce ingredients until sugar is dissolved.

3. Step 4

   In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.

   Step 5

   In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.

   Step 6

   Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.