| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 large dried Chinese mushrooms
- Drizzle of extra-virgin olive oil
- 1/2 large onion, peeled and finely chopped
- 2 pounds lean ground chicken
- 3 tablespoons mirin or white wine
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- One 8-ounce can water chestnuts, chopped
- 1 clove garlic, peeled and crushed
- 6 spring onions (scallions), chopped
- 2 to 3 tablespoons plum sauce
- 2 to 3 heads radicchio, leaves separated
Instructions
- Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.
- Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 270 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 98 mg |
| Sodium | 240 mg |
Reviews
I’ve made this 3 times now, and followed other reviewers’ advice to add more of the flavorings. Still, I find it somewhat average in flavor intensity. I like the flavor, just need more of it. Even the plum sauce seems sort of meh. I’ve tried the mixture over rice instead of in lettuce, too, which i like more. The lettuce (i’ve tried butter and iceberg) is actually a little distracting (which surprises me). I suggest less meat, double the sauces (even the sesame maybe), and a drizzle of Asian “sweet chili sauce” over it once it’s on the plate. FYI, I like cooking chicken thighs or breasts, then once cool, i chop them to my preferred size/texture. I think ground chicken is harder to find and i like the chicken chunkier.
Delicious! I used only 1.5 lbs. of meat and added fresh ginger and lots more vegetables – celery, bok choy, spouts, fresh shitake mushrooms – on Boston and Romaine. My kids loved it.
Is the 2# of meat a typo? It seemed the meat overwhelmed the flavor…will try it next time with just 1# of meat….had to add extra oyster sauce and soy sauce to get any taste out of it.
Very easy to prepare, but found the recipe lacking in flavor.
This is a fantastic recipe! Lots of flavor without a heavy or greasy feel. I did use fresh mushrooms instead of dried, Boston or iceburg lettuce instead of radiccio and added Siracha chili sauce for extra spice. Making tonight for the 4th or 5th time. Definately a keeper!
Excellent! Used iceberg lettuce instead…
this was very good! Had a hard time peeling the radicchio and could not find oyster sauce so I used hosein sauce. Will definitely be making this again. Ordered his cookbook and it’s taking forever to come from amazon.
Quick and easy…and very tasty. I may add a little rice next time…but will definitely keep this recipe close at hand.
Really loved this recipe. I also added Chinese Cabbage and have used this on white rice. This is a great recipe for entertaining!!
This turned out great with just a few exceptions that I made. I used fresh shitake mushrooms because I couldn’t find the dried chinese version. I threw in a little extra sesame oil, oyster sauce and soy sauce because I thought it was a little on the bland side. And I mixed in the plum sauce with the rest rather than spreading it on the lettuce leaves. I bought both radicchio and Bostom lettuce so everyone would have a choice, but I think the Boston won out. The radicchio is a little on the bitter side (but not bad. I also drained the dish after cooking the ground chicken. It wasn’t mentioned in the recipe but it seemed necessary. I will definitely make again.