Chicken and lettuce wraps

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Ingredients

2 tbsp oil

2 tsp minced galangal or Chinese ginger

1 tsp minced garlic

1/2 lb ground chicken or turkey

1/2 cup chopped water chestnuts

1 tbsp chopped cilantro

1 tbsp chopped green onion

1 tbsp minced lemongrass (the bottom 2/3 inch of stalk only)

1 tbsp fish sauce

1 tsp crushed red pepper flakes

Salt and pepper to taste

8 large butter lettuce leaves

Dipping sauce:

1 cup sugar

1 cup water

1/4 cup lime juice

1 tsp tamarind paste or rice vinegar

2 tsp fish sauce

1 red serrano chilie, seeded and sliced in half rings

1 tsp chopped fresh cilantro

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Chef Photos

Thailand

Serves 2-3

Directions

1. Heat oil in large skillet on medium-high heat. Add galangal and garlic; stir fry 1 minute. Add ground chicken; stir fry 4 minutes. Add water chestnuts; stir fry 2 minutes.

2. Stir in cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper. Spoon into bowl. Cool slightly or refrigerate until chilled.

3. Meanwhile, for the dipping sauce, bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Cool slightly. Mix 1/4 cup of the syrup and remaining ingredients in small bowl. (Reserve remaining syrup for another use, such as sweetening iced tea.)

4. Serve chicken mixture with lettuce leaves and dipping sauce, allowing guests to form their own wraps.

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