Years ago I was invited to Hong Kong to attend a food festival, and we visited many historical spots and restaurants. One memorable meal began with lettuce cups filled with minced pigeon. I loved it. Since pigeon (squab) isn't easy to find and is very expensive, I decided to reinvent that taste memory with minced chicken. It has also become a classic dish on many Chinese restaurants menus.

These Asian-flavored, minced-chicken-filled lettuce cups are incredibly delicious for a luncheon or as a starter for dinner. I usually select ground white meat chicken but you could also use ground turkey. Flavoring the chicken first with the soy sauce, sesame oil and rice wine vinegar adds a rich taste sensation. Hoisin and lots of pungent fresh ginger enrich the simple chicken flavor. The red pepper and water chestnuts add texture. You can omit them and add pine nuts and Chinese mushrooms for a variation.

The chicken filling still has excellent texture and flavor. As a main course, plan on two or three of these per person.

Minced Chicken in Lettuce

Makes 6 to 8 lettuce cups

For the chicken:

1 pound ground chicken

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

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