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There are so many versions of Chicken in Lettuce Cups. This recipe features the classic trinity of chicken, lap cheung (Chinese wax sausages) and dried shrimp.
If you are in the San Francisco Bay Area, get the Wycen lap cheung (Washington/Stockton or Clement/7th) . They make their sausages locally and offer extra lean 100% chicken sausages.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 30 cups


Cost per serving $0.71 view details


  1. Toast the pine nuts, set aside.
  2. Preparing the lettuce: Using a paring knife, cut around the stem core of the lettuce, then carefully separate the lettuce leaves. Reserve outer leaves for other use. Use a knife or scissors to cut the inner leaves into rough 4 inch rounds. Pat leaves dry. Make 30 cups. Chill.
  3. Preparing the filling: In a food processor, pulse the chicken until it is chopped roughly (or use a cleaver and cutting board to mince). Marinate the chicken with cornstarch, oyster sauce, soy sauce, sugar, sesame oil and oil.
  4. Cooking the filling: In the wok, heat ½ Tablespoon oil, fry the Chinese sausage until it has rendered its fat. Push to the side of the wok or if you are not using a wok, remove to a prep plate. Next, add another ½ Tablespoon oil, fry the dried shrimp with the remaining garlic and ginger and sauté until fragrant, about 30 seconds.
  5. Then add the chicken, drizzle the Shaoxing wine around the sides of the wok and stir-fry till it becomes brown and caramelized. Push chicken to the side of the wok or remove from the pan.
  6. Next, add a little oil if needed, the chopped shiitake, sauté until mushroom is tender, then add toss back the chicken and sausage. Add ¼ cup of water to the wok. Stir until the sauce is thick and glazes the meat.
  7. Add the water chestnut. Remove from heat, stir in the chopped green onions and cilantro. Finish with the sesame oil.
  8. Brush each lettuce cup with hoisin sauce. Spoon a heaping Tablespoon of the chicken mixture into the prepared lettuce leaves and sprinkle liberally with pine nuts. Garnish with a sprig of cilantro.


Nutrition Facts

Amount Per Serving %DV
Serving Size 30g
Recipe makes 30 servings
Calories 58  
Calories from Fat 29 50%
Total Fat 3.37g 4%
Saturated Fat 0.36g 1%
Trans Fat 0.01g  
Cholesterol 8mg 3%
Sodium 90mg 4%
Potassium 78mg 2%
Total Carbs 4.23g 1%
Dietary Fiber 0.4g 1%
Sugars 0.84g 1%
Protein 2.57g 4%
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  • Mihir Shah
    Loved this; I didn't make it, but I ate it. Great texture and taste. Would definitely have again.
    Yo he cocinado/probado esta receta
    • Kelsey Martin
      YUM! These were easy to make and I plan on cooking them again. Would work as a great appetizer!
      Yo he cocinado/probado esta receta
      • erin de martini
        By far my favorite dish...absolutely delicious and so easy to make!
        Yo he cocinado/probado esta receta
        • Andrea Faz
          yummy and low carb! its really good ans refreshing
          Yo he cocinado/probado esta receta
          • Elena Jimenez
            My favorite recipe from the class- cannot wait to make it again!
            Yo he cocinado/probado esta receta


            • Linda Tay Esposito
              23 de Septiembre de 2008
              Hi Sarah: I guess I do cut fast! Good point. I will increase the time a tad, but really, it's really not that much work at all - as several folks have commented the recipe to be easy!
              • Sarah C.
                30 de Agosto de 2008
                Are you sure this only takes 20 min. prep time? It looks like a lot of washing and chopping. Unfortunately, I wouldn't have these items readily prepped =(

                I'll definitely attempt this when I've more time however. It looks amazing and I've always wanted to know how to make it! So thanks again!

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