P.F. Chang’s Lettuce Wraps

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P.F. Chang’s Lettuce Wraps Recipe Document

Recipe

P.F. Chang’s Chicken Lettuce Wraps Master Recipe

Ingredients:

Neutral frying oil (vegetable, canola, peanut, etc.)

1 tsp. (2.25 grams) dehydrated, minced garlic, reconstituted with water (see note below) 

2 tbsp. (12 grams) scallion whites, chopped

8 oz. (226 grams) prepared ground chicken mix, recipe below

¼ cup (60 ml) umami sauce, recipe below

1 tsp. (5 ml) sesame oil

Serve with:

Fried Rice Sticks, recipe below 

Iceberg Lettuce Wedges

Special sauce, recipe below

Optional: mustard sauce and chili oil sauce for special sauce, recipes below

Directions:

1. Heat large wok over medium-high heat, add neutral oil and swirl to coat wok
2. Add garlic and saute for 10-15 seconds to flavor the oil and cook lightly (do not brown)
3. Add the scallion whites and prepared chicken mix and cook for 30 seconds, or until heated through
4. Add the umami sauce, stir until the chicken mix has totally absorbed the sauce, about 30-45 seconds
5. Add the sesame oil around the rim of the wok and stir into the chicken, turn off the heat
6. Serve the chicken on a bed of crispy rice sticks, with iceberg lettuce wedges and special sauce (optional for special sauce: chili sauce and hot mustard sauce)

Ground Chicken Mix

Ingredients:

Neutral frying oil (vegetable, canola, peanut, etc.)

8 oz. (226 grams) ground chicken

2 tbsp. (22 grams) water chestnuts, roughly chopped

2 tbsp. (20 grams) rehydrated shiitake mushrooms (from dried shiitake mushrooms)

Directions:

1. Pour hot water over dried shiitake mushrooms and allow to reconstitute for 30 minutes
2. Remove mushrooms from water and roughly chop, set aside
3. Roughly chop water chestnuts and set aside
4. Heat a medium/large pan over medium heat, add oil
5. Add chicken to pan and break up with a spatula or a potato masher, you want the chicken in very small bits
6. When chicken is about 2-3 minutes from being done and you see very little liquid in the pan, add the shiitake mushrooms and water chestnuts
7. Stir the mushrooms and chestnuts into the chicken and continue cooking until chicken is done
8. Remove the chicken mixture from the pan, cool, and set aside

Note: chicken mix can be made and kept several days in advance. Simply allow mixture to cool down, cover, and keep the fridge for 2-3 days

Umami Sauce

Ingredients:

1 tbsp. (19 grams) oyster sauce (preferably Lee Kum Kee Panda Brand Green Bottle or Lee Kum Kee Premium)

1 tbsp. (15 ml) Michiu cooking wine

1 tbsp. (15 ml) mushroom dark soy sauce (preferably Lee Kum Kee)

1 tbsp. (12.5 grams) white sugar

¼ tsp. (0.6 grams) white pepper

Directions:

1. Add all ingredients to a small bowl and whisk until sugar is dissolved, set aside

Special Dipping Sauce

Ingredients:

5 tsp. (21 grams) white sugar

¼ cup (60 ml) water

3 tbsp. (45 ml) light soy sauce (preferably Lee Kum Kee low sodium)

1 tbsp. (15 ml) unseasoned rice vinegar

2 tsp. (10 grams) chili garlic sauce

2 tsp. (10 grams) Chinese hot mustard 

Directions:

1. Place all ingredients in a small pot over medium heat
2. Whisk until the sugar has totally dissolved, remove from heat
3. Allow sauce to cool before using

Note: after cool, sauce can be covered and stored in the fridge for up to 1 week. To customize sauce use Huy Fong chili garlic sauce with hot mustard sauce. Adjust with chili oil and/or white vinegar (recipes below).

Chili Oil

Ingredients:

½ cup (120 ml) Neutral frying oil (vegetable, canola, peanut, etc.)

1 tbsp. (15 ml) sesame oil

1 tbsp. + 1 tsp. (10.5 grams) Chinese chili flakes (preferably Sichuan chili flakes/Sichuan chili powder)

1 tbsp. (10 grams) Chinese dried black beans, rough chopped

½ tsp. (2 grams) rehydrated garlic

1 tsp. (4.5 grams) ginger, diced

Directions:

1. Combine all ingredients in a small pot over medium-low heat
2. Using a thermometer, bring the temperature to between 200°-225°F (93°-107°C)
3. Cook for 10 minutes, never allowing the temperature to go over 225°F (107° C)
4. After 10 minutes, raise heat slightly to 250°F (121°C) and cook for 5 minutes, never allowing the temperature to exceed 250°F (121°C)
5. After 5 minutes, remove pot from heat and allow oil to sit UNCOVERED overnight, or for at least 8 hours (do not cover as condensation can introduce moisture in the oil and ruin it)
6. Strain oil through a cheesecloth and store in a covered container for up to 1 month

Hot Mustard Sauce

Ingredients:

4 parts Chinese hot mustard

1 part white vinegar

If using Chinese hot mustard powder:

4 parts Chinese hot mustard powder

4 parts water

1 part white vinegar

Optional:

Water, to thin out sauce

Directions:

1. For prepared mustard: whisk mustard and vinegar together, taste, and adjust with more mustard or vinegar. If the sauce is too thick, thin it out with water.
2. For powdered mustard: combine mustard powder with cold water and allow mustard to sit for 15-30 minutes. Whisk in vinegar. If the sauce is too thick, adjust consistency with more water. The sauce should be slightly runny. 
3. After the sauce is prepared, it can be stored in a covered container in the fridge for up to 1 week. 

Crispy Rice Sticks/Noodles

Ingredients:

Thin dried/dehydrated rice noodles (also called: rice vermicelli, mei fun, maifun, rice sticks, etc.)

Frying oil, (high-heat oil: soybean (vegetable), peanut, safflower, rice bran, corn)

Directions:

1. Remove noodles from packaging, pull apart into small bunches, and cut in half across the noodles
2. Heat oil to 425-450°F (218°- 232°C) 
3. Add 1-2 rice noodles to oil to see if they puff up (they should puff up within 3-5 seconds), remove from oil
4. Once oil is hot enough, add rice sticks in small batches and cook until done (usually a few seconds), flip over and make sure top is cooked for a few seconds
5. Remove rice sticks to a plate lined with paper towels
6. Once cool, rice sticks and be covered and stored at room temperature for 2-3 days

Amazon ingredient affiliate links:

Michiu cooking wine: https://geni.us/3L6yZTn

Shaoxing cooking wine: https://geni.us/ykU60vK

Lee Kum Kee Panda Brand Oyster Sauce: https://geni.us/Ohr1

Lee Kum Kee Premium Oyster Sauce: https://geni.us/WJ3uM5

Lee Kum Kee Mushroom Dark Soy Sauce: https://geni.us/NkpS1cQ

White Sugar: https://geni.us/UWud7AM

White Pepper: https://geni.us/ZMEiegw

Chinese Hot Mustard (prepared): https://geni.us/wkdb

S & B Chinese Hot Mustard Powder: https://geni.us/B4NepAv

Huy Fong Chili Garlic Sauce: https://geni.us/ecxF

Rice Vinegar: https://geni.us/0T7dll

Lee Kum Kee Low Sodium Light Soy Sauce: https://geni.us/E2l720b

Dehydrated Shiitake Mushrooms: https://geni.us/AQMOUA

Sliced Water Chestnuts: https://geni.us/eeeaTNZ

3 Ladies Brand vermicelli/rice sticks (medium size): https://geni.us/Bm6SdKa

Dehydrated Minced Garlic: https://geni.us/85AdRcA

Lee Kum Kee Pure Sesame Oil: https://geni.us/CgcpNw

White Vinegar: https://geni.us/Ask4X

Vegetable Oil: https://geni.us/cRJ7

Sichuan Chili Flakes: https://geni.us/vN3Z

Dried Chinese Black Beans: https://geni.us/AAxrlM

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com