Pica-Pica
Submitted by:
4-6 people
Ingredients:
1/2 white onion, finely chopped
1 garlic clove, minced
12 oz ground chicken
1 cup mushrooms, cleaned and finely chopped
1/2 medium yellow bell pepper, seeds removed and finely diced
1/2 medium red bell pepper, seeds
removed and finely diced
1 tsp ginger, grated
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp cilantro, finely chopped
1 tbsp green onions, finely sliced
Vegetable oil, for sautéing
Sweet and Sour Sauce:
1 tablespoon granulated sugar
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons cucumber,
finely diced
1/2 teaspoon red pepper flakes or
more to taste
To Serve:
1 head of butter lettuce, washed, dried, and chilled
Instructions:
Bring a large wok up to medium-high heat. Add a tablespoon of vegetable oil and sauté the onions and garlic for 1-2 minutes until softened. Add ground chicken, mushrooms, yellow bell pepper, red bell pepper, and ginger. Stir fry on high heat for 4-5 minutes or until chicken is completely browned. Drain any liquid, add soy sauce, hoisin sauce, cilantro, and green onions. Decrease the heat to a simmer and stir once more. Cover the chicken mixture to keep warm.
To prepare the sweet and sour sauce to accompany the lettuce wraps, combine sugar and water over medium-low heat in a small pan. Once the sugar is fully dissolved, add vinegar, cucumbers, and red pepper flakes.
To serve, prepare the butter lettuce and sweet and sour sauce separately from the ground chicken mixture.
Special Notes:
You can make these chicken wraps with pork or beef as well. To clean mushrooms, do not wash them, as mushrooms are very porous and absorb water, which can lead to soggy, watery, and bland mushrooms. Instead, take a paper towel and gently brush off any excess dirt.
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