Spicy Chicken on Lettuce
A light and straightforward dish. Soy sauce, yuzu, and crunchy cashew nuts give the minced chicken an Asian flavor. I had a similar meal at the Betelnut restaurant in San Francisco in 2001. I asked for the recipe, and the chef wrote the ingredients down for me. Unfortunately, I misplaced the original handwritten note. The recipe here is from my memory and is delicious in its own right.
| 400 g | minced chicken meat |
| 1 | red bell pepper |
| 1 | medium red onion |
| 1 | garlic clove |
| 100 g | cashew nuts |
| 4 tbsp | soy sauce |
| 2 tsp | yuzu juice |
| 1 bunch | wild garlic or other greens |
|
hot chilly pepper for seasoning to taste |
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Finely dice the red onion and the red bell pepper. Chop the garlic clove.
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Gently remove four outer leaves of the Iceberg lettuce without breaking them. Cut the rest of the lettuce into thin strips. Wash all in cold water and shake off the water.
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Roast the cashew nuts in a non-stick pan until they are slightly browned. Remove from the pan and set aside.
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Use the same pan and add a little rapeseed oil and fry the onion and garlic for 2–3 minutes. Add the minced chicken and constantly stirfry until almost cooked – about ten minutes. Add the soy sauce and season with hot chilly pepper to taste.
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Add the diced bell pepper and cashew nuts and continue to stir for another 4 minutes.
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Pour in the yuzu juice. Taste the sauce and if necessary season to taste.
Serve | Place the lettuce leaves on the plates like shown in the picture and add some of the sliced salad inside the leaf. Spoon the spicy chicken fry onto the lettuce. Sprinkle some fresh chopped wild garlic or greens of your choice and serve. You can also eat the dish as a cold salad.
