Sweet, hot, cool, crisp dish lets you experience it allSweet, hot, cool, crisp dish lets you experience it allSweet, hot, cool, crisp dish lets you experience it all - most popular chicken dishes in major restaurants

Stir-
Fried chicken, walnuts and vegetables from lettuce puffs are one of my favorite dishes in Chinese restaurants.
The sweet seafood sauce is seasoned with crispy and cool lettuce, and then served with warm chicken and vegetables to create a taste and texture.
I often find that the result of cooking in a pot at home is not the same as the result of preparing food in a Chinese restaurant.
I asked Martin Yan of Yan, who can cook some tips at home about getting real results.
He told me no.
1 rule: Don't squeeze the pot too much.
Cook in small portions and cut the ingredients into small pieces.
Otherwise, the food will be steamed in the pan.
Seafood sauce and oysters
Most supermarkets have sauces. This is a 20-minute meal.
Like most Chinese recipes, there are several ingredients to prepare, but the actual cooking time is only about 4 to 5 minutes.
2 lbs of chicken and walnuts in lettuce (340 g)
Bone-free skin-free chicken breast cut in halfinch (1. 25 cm)pieces1 tbsp (15 mL)bottled oyster-
Seasoning pan (teaspoon)15 mL)
1 teaspoon of sesame oil (5 mL)
Fresh ginger or teaspoon (2 mL)
1 teaspoon of ground ginger (5 mL)
Broken cloth Cup (60 mL)
Meat Cup (125 mL)
Mushroom meat Bowl (125 mL)
Canned meat soup spoon with clear water (7 mL)
2 tbsp Chinese rice vinegar (30 mL)
Walnut platter Cup (60 mL)
Seafood sauce 8 small iceberg lettuce cup, inner leaf of lettuce, curved into cup chicken in a bowl containing oysters
Sauce for 10 minutes.
Heat the pan at high temperature. Add 1 tsp (5 mL)sesame oil.
Add ginger and chicken. Stir-
Fry for 1 minute.
Add garlic, carrots, mushrooms and chestnuts. Stir-fry 2 minutes.
Add the remaining 2 teaspoons (10 mL)
Sesame oil and rice vinegar.
Cook for a few seconds to heat.
Add walnuts and stir on your coat.
Remove from heat.
Serving: Sprinkle a spoonful of seafood sauce on the lettuce cup, add a spoon to some chicken mixture, wrap it in the lettuce cup and eat it.
About nutrition per serving: 416 calories, 108 mg cholesterol, 40g protein, 25g carbs, 4g fiber, 978 mg sodium rice and scallions make 2 services 1 pkg microwave White375 mL)cooked2 tsp (10 mL)
1 cup of sesame oil (250 mL)
Slice scallions Salt and freshly ground black pepper microwave rice according to the packing instructions.
Measuring half Cup (375 mL)
Keep the remaining rice again.
Season with oil, scallions, salt and pepper. Toss well.
About nutrition per serving: 225 calories, no cholesterol, 4g protein, 41g carbohydrate, 2g fiber, 10 mg sodiumMcClatchy-
Forum News Service-
Fried chicken, walnuts and vegetables from lettuce puffs are one of my favorite dishes in Chinese restaurants.
The sweet seafood sauce is seasoned with crispy and cool lettuce, and then served with warm chicken and vegetables to create a taste and texture.
I often find that the result of cooking in a pot at home is not the same as the result of preparing food in a Chinese restaurant.
I asked Martin Yan of Yan, who can cook some tips at home about getting real results.
He told me no.
1 rule: Don't squeeze the pot too much.
Cook in small portions and cut the ingredients into small pieces.
Otherwise, the food will be steamed in the pan.
Seafood sauce and oysters
Most supermarkets have sauces. This is a 20-minute meal.
Like most Chinese recipes, there are several ingredients to prepare, but the actual cooking time is only about 4 to 5 minutes.
2 lbs of chicken and walnuts in lettuce (340 g)
Bone-free skin-free chicken breast cut in halfinch (1. 25 cm)pieces1 tbsp (15 mL)bottled oyster-
Seasoning pan (teaspoon)15 mL)
1 teaspoon of sesame oil (5 mL)
Fresh ginger or teaspoon (2 mL)
1 teaspoon of ground ginger (5 mL)
Broken cloth Cup (60 mL)
Meat Cup (125 mL)
Cup (125 mL)
Canned meat soup spoon with clear water (7 mL)
2 tbsp Chinese rice vinegar (30 mL)
Walnut platter Cup (60 mL)
Seafood sauce 8 small iceberg lettuce cup, inner leaf of lettuce, curved into cup chicken in a bowl containing oysters
Sauce for 10 minutes.
Heat the pan at high temperature. Add 1 tsp (5 mL)sesame oil.
Add ginger and chicken. Stir-
Fry for 1 minute.
Add garlic, carrots, mushrooms and chestnuts. Stir-fry 2 minutes.
Add the remaining 2 teaspoons (10 mL)
Sesame oil and rice vinegar.
Cook for a few seconds to heat.
Add walnuts and stir on your coat.
Remove from heat.
Serving: Sprinkle a spoonful of seafood sauce on the lettuce cup, add a spoon to some chicken mixture, wrap it in the lettuce cup and eat it.
About nutrition per serving: 416 calories, 108 mg cholesterol, 40g protein, 25g carbs, 4g fiber, 978 mg sodium rice and scallions make 2 services 1 pkg microwave White375 mL)cooked2 tsp (10 mL)
1 cup of sesame oil (250 mL)
Slice scallions Salt and freshly ground black pepper microwave rice according to the packing instructions.
Measuring half Cup (375 mL)
Keep the remaining rice again.
Season with oil, scallions, salt and pepper. Toss well.
About nutrition per serving: 225 calories, no cholesterol, 4g protein, 41g carbohydrate, 2g fiber, 10 mg sodiumMcClatchy-
Forum News Service-
Fried chicken, walnuts and vegetables from lettuce puffs are one of my favorite dishes in Chinese restaurants.
The sweet seafood sauce is seasoned with crispy and cool lettuce, and then served with warm chicken and vegetables to create a taste and texture.
I often find that the result of cooking in a pot at home is not the same as the result of preparing food in a Chinese restaurant.
I asked Martin Yan of Yan, who can cook some tips at home about getting real results.
He told me no.
1 rule: Don't squeeze the pot too much.
Cook in small portions and cut the ingredients into small pieces.
Otherwise, the food will be steamed in the pan.
Seafood sauce and oysters
Most supermarkets have sauces. This is a 20-minute meal.
Like most Chinese recipes, there are several ingredients to prepare, but the actual cooking time is only about 4 to 5 minutes.
2 lbs of chicken and walnuts in lettuce (340 g)
Bone-free skin-free chicken breast cut in halfinch (1. 25 cm)pieces1 tbsp (15 mL)bottled oyster-
Seasoning pan (teaspoon)15 mL)
1 teaspoon of sesame oil (5 mL)
Fresh ginger or teaspoon (2 mL)
1 teaspoon of ground ginger (5 mL)
Broken cloth Cup (60 mL)
Meat Cup (125 mL)
Mushroom meat Bowl (125 mL)
Canned meat soup spoon with clear water (7 mL)
2 tbsp Chinese rice vinegar (30 mL)
Walnut platter Cup (60 mL)
Seafood sauce 8 small iceberg lettuce cup, inner leaf of lettuce, curved into cup chicken in a bowl containing oysters
Sauce for 10 minutes.
Heat the pan at high temperature. Add 1 tsp (5 mL)sesame oil.
Add ginger and chicken. Stir-
Fry for 1 minute.
Add garlic, carrots, mushrooms and chestnuts. Stir-fry 2 minutes.
Add the remaining 2 teaspoons (10 mL)
Sesame oil and rice vinegar.
Cook for a few seconds to heat.
Add walnuts and stir on your coat.
Remove from heat.
Serving: Sprinkle a spoonful of seafood sauce on the lettuce cup, add a spoon to some chicken mixture, wrap it in the lettuce cup and eat it.
About nutrition per serving: 416 calories, 108 mg cholesterol, 40g protein, 25g carbs, 4g fiber, 978 mg sodium rice and scallions make 2 services 1 pkg microwave White375 mL)cooked2 tsp (10 mL)
1 cup of sesame oil (250 mL)
Slice scallions Salt and freshly ground black pepper microwave rice according to the packing instructions.
Measuring half Cup (375 mL)
Keep the remaining rice again.
Season with oil, scallions, salt and pepper. Toss well.
About nutrition per serving: 225 calories, no cholesterol, 4g protein, 41g carbohydrate, 2g fiber, 10 mg sodiumMcClatchy-