thimbil asked in Food & DrinkEthnic Cuisine · 1 decade ago

Does anyone have the recipie for PF CHANGS?

gruond chicken in lettuce wraps.

4 Answers

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  • Anonymous
    1 decade ago
    Favorite Answer

    This isn't a copy cat recipe. I got it a few yers ago from the P.F. Chang's website. They post some of their recipes online periodically. It's a lot of work, but it's really good.

    P.F. CHANG'S Soothing Chicken Lettuce Wraps Recipe Chinese Chicken

    Ingredients:

    8 dried shiitake mushrooms

    1 tsp cornstarch

    2 tsp dry sherry

    2 tsp water

    salt and pepper

    1 1/2 pounds boneless, skinless chicken

    5 Tbsp oil

    1 tsp fresh minced ginger

    2 cloves garlic, minced

    2 green onions, minced

    2 small dried chilis, (optional)

    8 oz can bamboo shoots, minced

    8 oz can water chestnuts, minced

    1 package cellophane Chinese rice noodles, prepared according to package

    Cooking Sauce:

    1 Tbsp Hoisin sauce

    1 Tbsp soy sauce

    1 Tbsp dry sherry

    2 Tbsp oyster sauce

    2 Tbsp water

    1 tsp. sesame oil

    1 tsp. sugar

    2 tsp. Cornstarch

    Iceberg lettuce "cups" leaves

    Directions:

    Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.

    Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly.

    Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.

  • Greco
    Lv 7
    1 decade ago
  • Anonymous
    1 decade ago

    Here are some great recipes:

    Lettuce Wraps

    8 dried shiitake mushrooms

    1 teaspoon cornstarch

    2 teaspoons dry sherry

    2 teaspoons water

    salt & pepper

    1-1/2 pounds boneless, skinless chicken, minced

    5 tablespoons oil

    1 teaspoon fresh minced ginger

    2 cloves garlic, minced

    2 green onions, minced

    2 small dried chilis (optional)

    1 8 ounce can bamboo shoots, minced

    1 8 ounce can water chestnuts, minced

    1 package cellophane Chinese rice noodles, fried in oil for a minute or two (until they puff up)

    Cooking Sauce:

    1 tablespoon Hoisin sauce

    1 tablespoon soy sauce

    1 tablespoon dry sherry

    2 tablespoons oyster sauce

    2 tablespoons water

    1 teaspoon sesame oil

    1 teaspoon sugar

    2 teaspoons cornstarch

    Iceberg lettuce "cups" leaves OR

    Bibb lettuce leaves or other leaf lettuce

    Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut & discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, & set aside. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, & chicken.

    Stir to coat chicken thoroughly. Stir in 1 teaspoon oil & let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken & stir fry for about 3-4 minuts. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chilis (if desired), & onion; stir fry about a minute or so. Add mushrooms, bamboo shoots & water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.

    Add mixed cooking sauce to pan. Cook until thickened. & hot. Break cooked cellophane noodles into small pieces, & cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf & roll.

    ================

    Lettuce Wraps from PF Changs

    Yields: 4 - 6 servings

    This is a copy recipe of the lettuce wraps from PF Changs!

    MARINADE

    1 teaspoon cornstarch

    2 teaspoons sherry wine or red wine

    2 teaspoons water

    2 teaspoons soy sauce

    FILLING INGREDIENTS

    1 1/2 lbs boneless skinless chicken breasts, diced small

    5 tablespoons vegetable oil or peanut oil

    1 teaspoon minced fresh ginger or grated ginger

    2 teaspoons garlic, minced

    1/2 cup green onions, minced

    1 cup shiitake mushrooms, minced

    1 (8 ounce) can bamboo shoots, minced

    1 (8 ounce) can water chestnuts, minced

    1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions

    COOKING SAUCE

    1 tablespoon hoisin sauce

    1 tablespoon soy sauce

    1 tablespoon sherry wine or red wine

    2 tablespoons oyster sauce

    2 tablespoons water

    1 teaspoon sesame oil

    1 teaspoon sugar

    2 teaspoons cornstarch

    lettuce leaves, washed and taken off the head but left whole

    Mix all ingredients for "cooking sauce" and set aside. In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes. Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside. Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan.

    Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.

  • 1 decade ago

    why would you want that recipe??? it is SOOOO bad for you.

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