Hosin Lettuce wraps

Making:

Chicken lettuce wraps

??? Servings prepared!

Here's what I have:

1 head lettuce

16 oz Ground Chicken

4 oz Scallion (separate greens/whites)

1 small can water chestnuts chopped

Sauce mix:

4 tbsp Hosin sauce GF

1 tbsp Ginger paste

1 tbsp Garlic paste

1.5 tbsp Rice vinegar

2 tbsp Tamari sauce

Preparation:

The chicken was browned in the pan first, along with the scallion whites and water chestnut.

Halfway through cooking the sauce mixed was added. This was allowed to cook until the liquids were reduced. Scallion greens were added in the last couple minutes of cooking, the rest was added during plating. The lettuce was cut into quarters and served on the side.

The plate!

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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