Recipe for Chicken Soong with Pine Nuts 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 head lettuce
8 oz Boned chicken breast, finely shredded
1/2 tsp Salt
1 tsp Cornstarch
1/3 tbl Cooking oil
1 tsp Freshly ground ginger
1 tsp Minced garlic
1/3 cup Diced water chestnuts
1/3 cup Diced chinese black mushrooms
1/3 x Diced carrots
1/3 cup Pine nuts, roasted
2 tbl Soy sauce
1 tbl Rice wine
1 tbl Vinegar
Instructions:
Instructions: Break off & wash whole lettuce leaves, arranging as cups on platter.

Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15 min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for 2 min. until the chicken turns firm & white. Remove the chicken from the wok and put in a dish. Add ginger & garlic to the wok. Then add water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min.

Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar.

Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce.

Fold the lettuce over & eat w/ fingers.

HU-NAN

WINE: TRAPICHE CHARDONNAY 1977

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